History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole extra virgin 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.
The Monocultivar olive oils are born from the selection in the field and from the pressing of a single olive variety, a limited selection, with a unique and unmistakable taste.
A fruity olive oil with a bitter note is obtained from the olive Moraiolo. The monovariety Moraiolo, true delicacy for food lovers, is obtained from the selection in the field of this olives followed by immediate milling.
Period of harvest: from October to Dicember
Processing times: within 10 hours from picking
Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water.
Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose
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: rich sensation of fresh olive.
Taste: fruity with bitter and spicy sensation.
Color: intense green
Recommended on: perfect on mixed fruits salad, vegetables and cheese. Ideal combination with bruschetta
The product is offered in bottle of 20ml, 100 ml, 250 ml, 500 ml.
Prices vary according to the quantity- for wholesales, please contact us for offer at email@example.com