100% Italian Extra Virgin Olive Oil · 이탈리아

Olive’s varieties: Casaliva, Leccino, Frantoio, Moraiolo ed others in different % Harvesting and production time: By Hands from end October to end of December Time between Harvesting and production: 24 hours / 36 hours Processing Methods: continuous-cycle”, is the continuous centrifuge, which guarantees a high quality level of oil. Cold press Colour: yellow-green, according to the olive’s harvesting time. Smell: medium/light smell of green olive Taste: to the tasting the olive oil reveals itself harmonic in its structure, it has sweet taste of olive accompanied by a very light sensation of bitter and sharp. Acidity: the picking and squeezing of the olives carried out at the right time allow to obtain a low-acidity oil (0,2 % - 0,4 %) in comparison with 0,8 % provided for by law.