Extra virgin olive oil


350 – 400 metres a/s/l

Olive's varieties

Frantoio, Moraiolo, Leccino


beginning of November

Extraction system

at cold temperature by mechanical methods

Organoleptic characteristics

Colour: emerald green.
Nose: intense, fresh fruits.
Palate: pleasant, full and balanced taste with artichoke's notes and herbaceous scents with a spicy bitter aftertaste.

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