Varieties of olives: Leccino, Moraiolo, Frantoio
Olive harvest: manually, between late October and mid-November
Organoleptic notes: of emerald green color and with an intense and fruity aroma with notes of artichoke and chicory, it has a full and well-balanced taste with a slightly spicy finish.
Pairing: suitable for all kinds of seasonings both raw and cooked, it gives freshness to the dish. Equipped with a high resistance to heat it can also be used for fried foods, preserving the nutritional value of it. Recently used also in patisserie, it revealed itself the prominence element for the preparation of desserts with intense flavors, with the advantage to give greater digestibility and lightness to the cooked desserts.
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