It’s the Extra-Vergin Olive Oil produced exclusively with the Moraiolo and Frantoio varieties from the olive groove of the Estate.
Olives are hand-picked in the months of October and November and are immediately cold-pressed. The crude must, then, does not undergo any filtering process. Instead, it is decanted and syphoned several times, in order to preserve the inheritance of chemical, organoleptic and nutritional properties that make it unique.
In this way, we obtain a very fragrant oil, with low acidity, both suitable for cooking and perfect for seasoning any type of recipe