Description

Region: Apulia

Province: Taranto

Olive varieties: ogliarola, Cellina, Coratina, Frantoio, Leccino

Plantation layout: traditional for the old varieties with a density of approximately 60 plants/ha and intensive for the other varieties with a density approximately 250 plant/ha

Training system: typical Apulian vase

Yield per hectare: 8.000 Kg

Acidity: below 0,5%

Harvest: from late October to mid-December, depending on the ripening of the olives
Production techniques: the olives picked from the tree are processed on the same day by means of a low – temperature centrifuge extraction (processing temperature below 27°C)

Organoleptic features: yellow color with greenish glints, fruity flavor of ripe olives, basically sweet with spicy and bitter notes

Food match: the peculiar blend of this olive oil obtained from different varieties makes it perfect to match any dish of the typical Mediterranean cuisine

Specifications: The organic extra virgin olive oil has a different management of the olive grove. Actually, organic oil is obtained from olives grown with the help of natural non systemic products used in the tilling and fertilizing of the plantations. This process includes the employment of natural enemies or naturally extracted products ( pyrethrum, rotenone, sulfur, copper, etc.) for pest control, and organic substances of animal or vegetable origin fertilization