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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