Hilly soil of morainic origin
The olives are harvested manually and pressed within the following 24 hours with a modern continuous cycle mill: the oil is filtered and packaged in 500 ml bottles.
Maximum acidity in oleic acid 0.5%
Number of peroxides: <= 14 Meq02 / kg.
More or less intense green to yellow color, medium or light fruity smell, fruity flavor, sweet notes and a typical almond aftertaste.
Excellent raw on vegetables, or to prepare and season any dish