Production characteristics: the main varieties of olives used to make this type of oil are Frantoio, Leccino, Moraiolo and Pendolino. The harvest takes place by hand and begins about half way through November, after which the olives are taken to the mill to be cold-pressed, thus obtaining an oil with excellent qualities.
Appearance and sensorial characteristics: it has a deep gold-green colour with luminous hues, and a fruity, intense aroma reminiscent of fresh vegetables. The flavour is slightly spicy, pervasive and well balanced.
Indications: it is particular suitable for eating raw in accompaniment to soups, “bruschetta” and other products of Mediterranean cuisine.