SMELL | 
TASTE | 
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| Almond | ![]()  | 
Spicy | ![]()  | 
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| Artichoke | ![]()  | 
Bitter | ![]()  | 
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| Grass | ![]()  | 
Persistent | ![]()  | 
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| Tomato | ![]()  | 
Sweet | ![]()  | 
PAIRINGS | 
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| White meat | ![]()  | 
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| Red meats | ![]()  | 
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| Fish | ![]()  | 
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| Vegetables | ![]()  | 
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| 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.  | 
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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.  | 
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