The olives are harvested from October until early December. After careful selection, washing and bruising, the olives are cold pressed by a centrifuge within 24 hours after harvesting. The ‘cold extraction’ ensures the temperature remains under 27º C. Pressing the olives takes place in the town of Carpino at a very well equipped oil mill where craftsmanship is of paramount importance.
The process results in a natural and traditional organic extra virgin olive oil with an amazing flavour, in which taste, scent, colour and anti-oxidants remain optimally preserved. This organic extra virgin olive oil stands for everything the Italian kitchen has to offer: simplicity, pureness, taste and healthy alternatives.
The organic Extra Virgin Olive Oil has a fruity aroma.
The taste is light and displays the pure essence of fresh olives.