Organoleptic characteristics
Our extra virgin olive oil stands out for its intense green colour and warm and marked smell of olives just crushed, which recalls the fresh and genuine fruit, harvested at its ideal conditions. The taste is harmonious and full. Its truffle flavouring enriches our Evo oil with an unmistakable aroma, maintaining its peculiar intensity.
The harvest
In a suitable area for climate, altitude and soil type, the hand-picking of the olives begins in mid-October. This olive oil is obtained by cold extraction at 24°- 25°C, with a two-phase continuous cycle crusher. The cultivation techniques are inspired by respect for the environment and the quality of the product.
