Organoleptic characteristics
This extra virgin olive oil stands out for its intense emerald green colour and its warm and slight hint of artichoke and rocket salad, which recalls the fresh and genuine fruit, harvested at its ideal conditions. The taste is harmonious and full.
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.
P.S.: if you haven’t tasted them yet, click here to have a look at our flavoured olive oils with lemon, rosemary and truffle
