Extra Virgin Olive Oil Toscana

TECHNICAL SHEET
DOWNLOAD PHOTO

Harvesting: November-December, just before olives become too mature. Olives are collected in boxes and grinded within a week from harvesting.
Type of olive trees: Frantoiano, Leccino, Pendolino, Muraiolo.
Grinding: cold grinding low temperature continuous method with nitrogen saturation.
Organoleptic characteristics: green colour, slightly opaque when just made, in the time limpid. fresh vegetable scent, Gentle scent, fruity with a slight tingly taste of artichoke.
Storage: fresh, dry and dark place. Avoid exposure to heat .
Excellent in any circumstance with both cooked and especially raw foods