Olives: Nocellara del Belice, Biancolilla, Moresca, Cerasuola.
Extraction method: Within 12 hours from harvesting, extracted in a continuous cold press mill.
Storage: In stainless steel tanks, under nitrogen.
Appearance: Slightly cloudy.
Color: Golden yellow with green reflections.
Aroma: Intense and fresh, with notable herbal notes. Hints of tomato and thistle.
Taste: Savory, persistent, balanced between bitter and spicy.
Slight astringent undertones with almond notes.
Use: Medium fruity olive oil suitable for both raw consumption and cooking
