Extra virgin olive oil
PIETRAPENTA
Production area: Matera – C.da Pietrapenta

Processing method

HARVEST: Hand picked from the end of October to the end of November
MILLING: Within 24 hours
EXTRACTION: From continuous to cold cycle
STORAGE: in stainless steel drums and in environments with a maximum temperature of 18 ° C
VARIETIES OF OLIVES: Ogliarola del Bradano, frantoio, leccina, coratina.
VISUAL EXAMINATION: With green reflections, golden yellow color
OLFACTORY EXAM: Hint of ripe olive, delicate tones of wild herbs and notes of sweet almond at the end
TASTE: Delicate fruity, the mouth is sweet and mellow, with a hint of subtle and persistent aromas. Ideal in the preparation of sauces, with grilled vegetables, fish and meat carpaccio, fish and stewed and grilled meats. Excellent as a condiment on light cheeses
ACIDITY: Max 0.3