Extra Virgin Olive Oil
Made from hand-picked olives harvested by stripping Frantoio, Leccino and Pendolino plants. The olives are placed in small crates and prompted to crushing within 48 hours of collection. Olives are crushed mechanically, with a cold extraction process in which the paste temperature never exceeds 27°C. This results in obtaining a product with high organoleptic characteristics, rich in nutritional values and highly beneficial for health.
|Denomination||Extra Virgin Olive Oil|
|Training||Traditional “vase” training|