We closely monitor the extraction process, maintaining a constant ideal temperature in which both the olives pressed and the first oil extracted have minimal exposure to oxygen. We filter the oil as soon as it is extracted, consistent with extra-virgin olive oil procedures, and carefully separate it into daily batches. Our ExtraVirgin Olive Oil is stored in stainless steel away from light at a temperature of less than 22°C in order to prolong its shelf life. It is bottled and vacuum-sealed immediately before being released to market, using a bottle that reduces 97% of the effect of UV rays.
- Olive Origin:
- Puglia, Sicily and Basilicata
- Oil Production Area:
- Dievole Oil Mill
- Olive Variety:
- Carolea, Coratina, Peranzana, Ogliarola and Nocellara
- 0–400 masl
- Harvesting Method:
- Mechanical and manual
- Bottle Size:
- 500 ml
- Medium-intense fruitiness, reminiscent of green olives, with artichoke notes
- Harmonious fresh almond notes, medium-strength bitterness and an intense peppery bite
Ideal with bean antipasti, fish carpaccio, chicken salad, pureed vegetable soup, asparagus first courses, shellfish, lamb and poultry dishes, young soft cheese.