This is made from olives belonging to the Coreggiolo and Moraiolo cultivar, which aremanually harvested in several phases in October, before they are fully ripe.
This results in very low yields, but also in an excellent oil with acidity lower than 0.2%, and with an extremely reduced peroxide content, unlike polyphenols, antioxidants substances, which are very high. Once the olives are harvested, they are taken to the press within the space of two days, and cold pressed under nitrogen (to prevent oxidation) .
This technique produces a very fresh oil with excellent aromas and flavors. It is dry, and not “greasy,” and shows a green color with intense fruity aromas. On the palate it is spicy, with artichoke accents and sweet hints of apple. Annual production is a few thousand 0.5 liter bottles.