Harvesting
PRODUCTION AREA
Italy
OLIVE HARVEST PERIOD
from October to December
OLIVE HARVEST METHOD
by hand and with mechanical facilitators
PROCESSING TIME
within 24-48 hours from harvesting
Production
OLIVE CLEANING
defoliation and separation of foreign bodies (earth, twigs, stones), washing
PROCESSING
cold extraction at controlled temperature
FILTERING
natural settling and filtering with cardboard discs
STORAGE
at controlled temperature in stainless steel containers, under nitrogen head.
BOTTLING
automatic, bottle cleaning with blowing machine
Features
COLOUR
opaque green, the presence of deposit is completely natural
TASTE
lively, tending to spicy, slightly bitter
FRAGRANCE
herbaceous, and of fresh olives
PACKAGING
in dark glass bottle
BEST BEFORE DATE
18/24 months
Informations
NUTRITIONAL VALUES
Average nutritional values per 100 g of product
energy KJ 3762; Kcal 899;
total Fat g 99,9, di cui:
saturated fat g 14,46;
carbohydrate g 0,
sugars g 0;
protein g 0;
salt g 0.
CONSERVATION
Store in a cool, dry place away from light and heat sources
DESTINATION USE
Suitable for all consumers, without exclusions
