Production area: Cilento, Calabria, Puglia.
Olives varieties: Carolea, Rotondella, Frantoio and Peranzana
Medium intense fruity with herbs and almonds hints, and a barely perceptible bitter taste, with a light herbs and apple aroma. Light-medium spicy aftertaste.
Milling method: Continuous cycle with three-phase paste centrifugation with a minimum addition of water.
Process temperature: 27°, cold extraction.