Cultivar: Carolea, Tonda di Strongoli, Leccino, Nocellara Messinese, Frantoiana, Ascolana
Harvest: manual half-ripening to enhance the aromatic and antioxidant components from October 15th to November 20th
Milling: cold extraction in a continuous cycle within 12 hours of collection
Conservation: natural decantation in stainless steel silos in a controlled temperature environment (18 ° C)
Organoleptic notes: well balanced in the bitter and spicy sensations harmonized to obtain a satisfying sensation has a harmonious persistence.
Formats: 0.25 ml – 0.50 – 0.75 ml,