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The olive harvesting is done manually in olive groves with steep slopes and vibration in other mechanical, and harvesting of late October and late November, never after that date, slightly before full ripeness of the olives. The extraction is made in continuous cold - Mill traditional and / or ecological decanter stones in two phases.
Very fruity and fresh either nose, either in mouth. Strong fresh aroma of olive, apple and tomato with a final taste with slight dried fruit nuances, pepper and light Bitterness.
This is an entirely natural product; in low temperatures precipitation may occur. This does not affect the quality of the product. Olive oil should be stored away from direct light and heat.
For people looking for a genuine product full of flavours. Should be used cold, ideal for boiled vegetables, cooked steamed or grilled, or for example in pasta dishes accompanied only with fresh herbs.
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