“Bright green, fruity, slightly bitter, spicy, herbaceous with a hint of fresh olive and an aftertaste of artichoke and thistle“ 

TECHNIQUE OF PRODUCTION
The olives grazed with air facilitators are transferred into small boxes and kept for a day in a well-ventilated environment to store them in the absence of humidity.
The olives are pressed with a continuous cold cycle extraction system.

THE OLIVE GROVE
Variety: Frantoio Moraiolo and Leccino
Olive grove area: 4 ha
Soil: clayey rich in skeleton
Plant density: 250 plants / ha
Average altitude: 370 m.s.l.m.
Exposure: South