The production line consists of a low-oxygen impact system that maintains the maximum oil contained in the just-picked olives. The team adjusts all the parameters according to the olive varieties and their health, temperature, ripening, water concentration and the aromas and flavours desired in the end result. Once extracted, the oil is filtered immediately through cellulose panels to remove 99% of the water. It is stored in stainless steel vats, away from the light, at temperatures ranging between 14 and 20°C to extend the shelf life. Bottling takes place in an inert atmosphere using bottles that reduce UV penetration to 97%.
- Olive Origin:
- Olive Variety:
- Harvesting Method:
- Mechanical and by hand
- Bottle Size:
- 500 ml
- Green with golden undertones
- Medium fruity, tomato leaf, floral nuances
- Very delicate with slight bitterness and persistent piquancy
Barley starters, boiled lobster, sea bass carpaccio, marinated gurnard, cream of vegetables, ovule mushroom pasta dishes, fried shrimp, steamed seafood, young, soft cheeses, biscuits.