OLIO EXTRA VERGINE DI OLIVA
Production Area
Ripatransone e Monsampolo del Tronto (Marche)
Altitude
250 up to 350 mt on sea level
Variety
Frantoio, Leccino, Moraiolo, Pendolino, Sargano
Harvest Method
Manual with pneumatic facilitators
Crushing
The olives are pressed within 24 hours after the harvest
Processing
The olives are processed with a water jet at room temperature and milled in a modern continuous plant. Strictly cold extraction
Yield
13 - 14% oil per 100 Kg
Decantation
Natural within steel silos. Unfiltered to better preserve the organoleptic characteristics.
Organoleptic Characteristics
Aroma: medium persistent fruity
Taste: balanced, slightly spicy, broad, intense and slightly bitter-spicy
Color: Golden yellow with greenish reflections
Packaging
Glass bottle of 750 Ml
Can of 5 litres