Extra-Virgin olive oil PDO (Protected Designation of Origin)
Olive varieties: Ogliarola, and Cellina account for at least 60% various varieties for the remaining 40%
Plantation layout: Spacing, training and pruining system have to be traditional. Maximum density allowed may not exceed 400 plants per hectare
Organoleptic features: yellow color with greenish glints, ripe fruity flavor with a slight leafy note
Food match: the feature of this oil are typical for the region of origin, making it especially suited for the formerly popular dishes among farming communities

Reviews
There are no reviews yet.