History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole extra vigin olive oil production process, from the harmonious management of the olive orchards to the selective harvesting of the fruit at its perfect stage of ripening, from the crushing of the olives to the mixing and rigorously cold extraction, right up to the bottling and careful storage of the oil.
Fresh Green Extra Virgin Olive Oil – an extra virgin olive oil made from green and black olives, a non-filtered product. This rich olive oil has a fruity aroma and a full bodied flavor of unfiltered olive pulp. The resulting sediment is completely natural.
Olive Production area: in the best italian areas.
Cultivar: italian varieties.
Harvesting period: from October to December.
Processing time: within 15 hours of the picking.
Olive cleaning method: removal of stems and leaves using patented
machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen.
Extraction at a controlled temperature (cold extraction)
in absence of oxygen.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning
and automatic level control.
Security: non-refillable cap.
Fragrance: an intense fresh olive flavor with a herbal sensation and a note artichoke.
Taste: intense, tending to be spicy and slightly bitter.
Color: opaque green.
The possible presence of residue is completely natural.
Recommended on: perfect for pinzimonio and bruschetta.
Ideal for winter soup.
Available in November.
The product is offered in bottles of 750ml and 500ml.
Prices vary according to the quantity- for wholesales, please contact us for offer at email@example.com