Superior category olive oil, obtained directly from olives and solely by mechanical means.
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Organoleptic characteristics: The oil is bright green with golden reflections. The nose reveals an elegant fruity charge that is associated with excellent fluidity on the palate.
Olive variety: Blend of local varieties, mainly Coratina and Lecce's Ogliarola.
Harvesting period: November - January.
Harvesting and extraction method: Hand grinding and mechanical shaking, cold pressing by continuous cycle.
Use: Ideal complement of appetizers based on raw or steamed fish, crustaceans and molluscs, delicate first courses.
Notes: Completely natural product, obtained through the simple pressing of the fruits. Contains no preservatives. Store in a cool, dry place, away from light and heat sources.
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