Production area: Ostuni
Altitude: Medium hillside (30 to 200 meters above sea level)
Variety of olives: Ogliarola salentina, Coratina, Frantoio and Leccino
Harvesting method: mechanical picking
Processing method: two-phase continuos cold cycle extraction within 24H from the picking
Colour: straw yellow with green tinges
Tasting notes: mild fruity oil, almond, with hints of artichoke. The palate is sweet, with a light bitter-piquant aftertaste.
Matching food: marinated seafood, grilled vegetables, pasta dishes with sauces and vegetables, raw meat, roast fish and white meats
Have no questions.