There are many varieties: Olivastro, Leccino, Frantoio, Coratina, Moraiolo. Hand-harvested starting from mid-October, the milling is carried out within a few hours with a cold extraction system.

ORGANOLEPTIC CHARACTERISTICS
Clear, golden color with green reflections. The scent reveals prevalent hints of grass/leaf, artichoke, light sensations of fresh almond and tomato. Strong flavor with spicy and bitter finish notes.

GASTRONOMIC PAIRINGS
Perfect with meat dishes, especially grilled red meat.