Olio Biologico Viride

PROCESSING METHODS: Mechanical HARVESTING with shaker and hand picking by the end of November

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

VARIETY OF OLIVES: 50% Ogliarola del Bradano, 50% Leccino, Coratina and Maiatica

VISUAL EXAMINATION: Golden yellow color with light green hues

OLFACTORY EXAMINATION: broad and very harmonious, characterized by strong vegetal tones

TASTE: complex, endowed with elegant herbaceous tones with harmoniously present bitter and spicy notes. It is excellent on grilled meats, vegetable soups, fresh cheeses, seafood appetizers.