hilly soil of morainic origin
Calmasino di Bardolino (VR)
olives are hand-picked and put through the extracting process within 24 hours of harvesting; the ‘extracting’ is obtained by processing olives using an innovative system of oil extraction. Olive oil is then poured into tin bottles of 0.25 litres – these bottles are specifically used to preserve the oil from sun light.
total acidity: 0.56% of Oleic acid; Peroxide Value: 3,9 meq O2/kg.
excellent to drizzle on bruschettas or fish and with pinzimonio.