Organoleptic characteristics
Our oil is characterized by a deep green color and the enveloping, distinctive aroma of freshly pressed olives, reminiscent of healthy, fresh fruit harvested at peak ripeness. Its flavor is harmonious and full-bodied. The rosemary flavoring adds a balsamic note while maintaining its distinctive 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.
