Monocultivar Taggiasca Extra Virgin Olive Oil · 이탈리아

Maixei Extra Virgin Olive Oil mainly comes from the hinterland: compared to the oil coming from the coast, it consequently has a lower acidity, a lower peroxide value and a higher amount of polyphenols. The olives are harvested during the veraison phase, when the greatest accumulation of volatile components and polyphenols occurs. They are blanched directly from the tree, then placed in perforated crates to facilitate aeration and transported within a few hours to the mill, where pressing will take place.