Olio Extra Vergine di Oliva

Types of cultivar: Moraiolo, Frantoio, Leccino, Pendolino.
Technical notes: olives are harvested manually late October beginning of November. Processing of the olives must take place within 24 hours of picking.
Extraction: continuous cycle method with centrifugation. Cold extraction.
Storage: in stainless steel containers at controlled temperatures of 18 ° C and under nitrogen.
Production: 1000 lt.
Number of plants: 500 trees, ages ranging from 30 to 100 years.
Soil types: medium mix with limestone marl.
Altitude: 300 mt a.s.l.
Exposure: South-West.
Acidity: 0,10%.
Filtration: Unfiltered, with periodic decantation only.
Sensory examination: it is fruity oil, with very fresh green notes that recall olives and tomatos leaves. In the mouth it is dense and smoothy, with a light bitterness and slightly spicy note.
Pairing suggestion: to be combined with vegetables, soups, legumes and fish.