SMELL |
TASTE |
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Almond | Spicy | |||||
Artichoke | Bitter | |||||
Grass | Persistent | |||||
Tomato | Sweet |
PAIRINGS |
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White meat | ||||||
Red meats | ||||||
Fish | ||||||
Vegetables | ||||||
Soups |
OLIVE GROVEFrantoio and Leccino olives from olive trees located in the Santerno Valley at 70-100 meters above sea level
aged 15 years and grown in a polyconic vase with a 5 × 5 planting layout. |
|
HARVESTOlives are harvested when fully ripe by hand or with the aid of mechanical tools in late October- begin of
November. |
|
OIL MILLOlives are pressed within 12 hours after harvesting in a two-phase continuous cycle system at low
temperature. Oil is then microfiltered and stored in stainless steel tanks in nitrogen saturation. |
OLIVE GROVEFrantoio and Leccino olives from olive trees located in the Santerno Valley at 70-100 meters above sea level |
HARVESTOlives are harvested when fully ripe by hand or with the aid of mechanical tools in late October-begin of November. |
OIL MILLOlives are pressed within 12 hours after harvesting in a two-phase continuous cycle system at low temperature. Oil is then microfiltered and stored in stainless steel tanks in nitrogen saturation. |