Produced from perfectly healthy olive, harvested and chosen by hand; exclusively from our production.
The harvest is done principally with gloved hands and with the help of small rakes when necessary. For secular trees nets are used with the help of portable vibrators.
The harvest is performed in stages based on the level of maturity of the olives which is different for every variety of olive. This technique exalts the unique characteristic of each type of olive and produces an olive oil with the maximum percentage of natural antioxidant.
By testing the oil we can note the following characteristics:
- Colour: yellow with green reflection.
- Fragrance: "fruttato", light.
- Individual fragrance of herbs, artichoke and apple.
- Spicy: no.
- Bitter: no trace.
- Taste: pleasantly sweet; after the first decanting the taste becomes full, well rounded harmonious, very agreeable to the palate, able to bring out the maximum flavours of cooked foods; exceptionally good on bread, on salads and in "pinzimonio".
The oil is not filtered, but rather decanted in a natural way.
The maximum acidity is always inferior to 0.7, with certain years even less (between 0.1 and 0.3).