Perfume: continuous and persistent. Taste: bitter, spicy and decisive
Use: Raw on meat and vegetables.
Variety: Dear of Chieti.
Yield: per 100 kg of olives on average 11/12 l of Extra Virgin Olive Oil.
Collection period: from October until the beginning of December
Storage and extraction: Once harvested, the olives are placed in a 20 kg perforated box and are transported in an oil mill on the same day. They are immediately processed in our oil mill using the cold extraction method with a controlled temperature of no more than 27 ° C.
Conservation: takes place in small steel tanks. After 2 decantings the oil is bottled