Description

Region: Apulia
Province: Taranto
Olive varieties: Ogliarola, Cellina, Coratina, Frantoio, Leccino
Plantation layout: For century old varieties is used a traditional layouts with 60 trees per hectare , for the others is used an intensive layouts which produce a density ranging from 160 to 300 trees per hectare
Training system:. Typical Apulian vase
Yield per hectare: 6.000-8.0000 kg on average
Acidity max: 0,3%
Harvest: from late October through December depending on the different ripening of the varieties.
Production techniques: the olives picked from the tree are processed in the same day through a low temperature centrifuge extraction (processing temperature below 27 °C)
Organoleptic features: yellow color with greenish hues, fruity of ripe fruit, slightly sweet with spicy and bitter notes
Food match: The particular composition of this oil, derived from a blend of different monocultivar, makes it suitable to dress all the dishes of the typical Mediterranean cuisine.
The olive trees from which is produced the conventional extra virgin olive oil, are cultivated according to rational farming techniques and a guided and integrated pest management methods in order to guarantee and certify a finished residual-free product.