The organic extra virgin olive oil is emerald green with golden reflections, pleasantly spicy with a slightly bitter aftertaste, intense fruity aroma with a fresh taste reminiscent of not fully ripe olives as soon as they are pressed, acidity less than 0.3. The olives are harvested from mid-October until the first half of November strictly by hand, cold pressed mechanically on the same day of collection and filtered by cotton by fall. The cultivars are: moraiolo 90, leccino and frantoio10. The flavor and aromas of the oil we produce change according to the season as mother nature creates.ea.
SPECIFIC NOTES: Tin organic extra virgin olive oil; cold extraction.
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHOD: At room temperature, away from heat, light and humidity sources.
AVERAGE DEADLINE: 24 months.
RECOMMENDED COMBINATIONS:It can adapt to all kitchen uses respecting the balance of sauces, sauces, side dishes, roasts, grills and desserts. Excellent to be eaten raw on bread and salads