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 GROVELeccino, Nostrana and Ghiacciola olives from olive trees located in the Santerno Valley at 70-100 meters above sea level aged 15 years grown in a polyconic vase with a 5 × 5 planting layout.
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HARVESTOlives are harvested in medium ripeness manually or with the help of mechanical tools from the beginning to the end of October.
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OIL MILLOlives are pressed within 24 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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OLIVE GROVELeccino, Nostrana and Ghiacciola olives from olive trees located in the Santerno Valley at 70-100 meters above sea level aged 15 years grown in a polyconic vase with a 5 × 5 planting layout. |
![]() |
HARVESTOlives are harvested in medium ripeness manually or with the help of mechanical tools from the beginning to the end of October. |
![]() |
OIL MILLOlives are pressed within 24 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. |
![]() |