Olio Don Giovanni

PROCESSING METHODS: Mechanical HARVESTING with shaker and hand picking by early November.

MILLING within 24 hours.
EXTRACTION from continuous cold cycle.
STORAGE in stainless steel drums and in environments with maximum temperature of 18°C.

VARIETY OF OLIVES: 40% Ogliarola del Bradano, 30% Maiatica di Ferrandina, 20% Coratina, 10%.

VISUAL EXAMINATION: intense golden yellow color and warm green notes.

OLFACTORY EXAMINATION: herbaceous scent of green olive and tomato leaf.

TASTE: medium fruity, with balanced bitter and spicy tones and a fresh and persistent aroma. It is excellent with legumes, on bruschetta, in vegetable soups, fish soups and grilled red meats.