Extra Vergine Di Oliva
Blend of local varieties, with prevalence of coratina and ogliarola.
November – January.
Harvest method and extraction system:
The olives are picked from the plant when they are perfectly ripe, by the traditional method of “brucatura” (the olives are hand picked) which allows to select the best fruits; in the immediate aftermath, the olives are processed through a system of milling and separation by a continuous cycle system machinery.
This oil has a brilliant green colour with golden reflections. It shows an elegant fruity bouquet that is associated to a great fluidity to the palate.
Best served with:
Ideal with raw or steamed fish starters, shellfish, delicate first courses.
The extra virgin olive oil is a fully natural product, obtained by simply pressing the fruits. It does not contain preservatives. For this reason the product requires particular care: it must be well preserved in a cool and dry place, away from direct light and heat sources. That is the best possible way to preserve every feature and quality for a long time.