EXTRA VIRGIN OLIVE OIL ORGANIC

VARIETIE: Frantoio, Ogliarola, Picholine, Leccino.

HARVEST PERIOD: third decade of October to second decade of November. PRODUCTION AREA: olive groves located in thè area of San Vito dei Normanni, about 170 meters above sea level.

GROWING SYSTEIV: vase-shaped.

HARVESTING METHOD: manual picking, facilitated by mechanical shaker; thè olives are then placed in baskets of 15 kg each.

EXTRACTION TIMINO: within 6 hours after harvesting.

EXTRACTION METHOD: continuous cycle, cold temperature, followed by filtering. STORAGI in Steel tanksat15°C.

APPEARANCE: limpid and bright.

COLOUR: gold - tinged green.

SCENT: distinctly fresh olive, with flavours that recali artichoke and herbs notes. TASTE: pleasant, full and balanced flavour; medium fruity, fragrant with delicate, herbaceous notes and artichoke and almond aftertaste.

PAIRINGS: vegetable- soup, soup, sauces, red meat.

SIZES in bottle: 0.25 liters, 0.5 liters, 0.75 liters

SIZES in cans: 1 liter, 3 liters, 5 liters