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Product Details
Harvest and milling period: from the end of October to the end of November.
Time from harvest to milling: 24 hours / 36 hours.
Milling method: Continuous cycle biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through the separator. Cold extraction.
Color: green with yellow reflections.
Acidity: the collection and pressing of the olives carried out in a timely manner allow to obtain an oil with a very low acidity (0.2% – 0.4%).
Origin
이탈리아
Acidity Rate: ≤0.3%, Extra Virgin
golden green
Eco-Friednly, Organic, Non-GMO
Moraiolo, Leccino, Frantoio
Cold Pressed
Certifications
Certificazione Biologica
Organization
Certificate Number
Issued Date
Validity
~
About the Supplier
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Business Type
/
Country
이탈리아
Year Established
1960
Number of Employees
Annual Sales Revenue
Company Website
Has Warehouse
Yes
Export History
Asia, Europe
Related market data
Other products from the supplier
Representatives
Nicoletta Manestrini · Supplier
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