OLIO EXTRA VERGINE D’OLIVA
Cultivar: Frantoio, Leccino, Pendolino.
Altitude: 984 feet above sea level.
Harvesting system: hand-picking.
Harvest time: the first half of November.
System of extraction: classical, coldpressing.
Colour: bright green with notes of golden yellow.
Bouquet: particular of green fruits, with herbaceous notes and scents of apple and artichoke.
Flavour: richly fruity with a pleasant sensation of bitterness and piquantness.
Acidity: below 0,2.
The olives, picked whole off the trees at the right point of ripeness, are immediately cold pressed with the latest techniques which extract most of the oil by spontaneous and natural dripping. The remainder is extracted by centrifuge, which separates the oil from the vegetable juices. This system has the advantage of the reducing the temperature of the process, and the contact with outside elements – air and water – which reduces the processes of oxidation. In this way the finished product has an extremely high natural quality. We advise that it be used uncooked with ali types of vegetables and with delicately flavoured meats. It is perfect far fried vegetables.