The oil
It is obtained from centuries-old olive trees of different varieties and in specific morain, lebanese and italian.
Olive harvesting, excluding those on the ground to avoid possible alterations, begins with the first toning of the
drupe, a period between the end of October and the beginning of November.
The olives are crushed within 24 hours after harvesting, in a crushed oil of modern conception using cold extraction techniques.
This ensures a high quality of the final product from a chemical-physical and organoleptic point of view. An oil
of decisive and full-bodied flavor is obtained, ideal
for all the preparations, great to condiment raw, gives flavor and genuineness to each dish. Sales denomination.