Olio Extra Vergine di Oliva Italiano Biologico 1000 ml - Buccia Nera

VARIETY OF OLIVES: Moraiolo, Frantoio, Leccino and Pendolino.
TECHNICAL NOTES: the olives are harvested manually during the month of October. The transformation of the olives must take place within 24 hours of harvesting.
EXTRACTION: continuous cycle method with centrifugation and cold extraction.
CONSERVATION: in stainless steel containers at a controlled temperature of 18° C. and under nitrogen.
PRODUCTION: 40 quintals.
NUMBER OF PLANTS: 3300 trees from 30 to 100 years of age.
SOIL: medium texture rich in marl.
ALTITUDE: 300-500 meters slm
EXPOSURE: South-West.
ACIDITY: 0.10%.
ORGANOLEPTIC EXAMINATION: medium fruity oil, with very fresh green scents reminiscent of olives, grass and a note of green almond. In the mouth it is dense with a bitter and slightly spicy note.