Production area: Morainic hills, south – east of Lake Garda.
Harvest: manual, in the second half of October, with full respect of the plant and the integrity of the fruit.
Processing: the olives are taken to the mill within the day, then milled and processed by cold extraction, in order to maintain the natural organoleptic characteristics.
Sensory profile
Color: light green and bright.
Bouquet: complex and velvety, with hints of green tomato, freshly cut grass, artichoke, apple and almond.
Taste: refined and balanced, with notes of chicory, almond, black pepper and celery. Pleasant spicy and bitter touch.
Varieties: Casaliva, Leccino, Favarola and Grignano.
Food pairings: shellfish based appetizers, salads, grilled or stewed meat, goat cheeses, cream – based ice cream and chocolate based desserts.
Storage: away from the light, under temperature control between 15° and 18°.
