Extra Virgin Olive Oil – 0.50lt

Production Area: Hills of Agro Ericino, altitude 150/200 asl.
Variety of cultivations: Cerasuola, Nocellara (> 80%) Biancolilla (<20%).
Total number of plants: 2000.
Maximum yield of olives: not more than 20%.
Harvest: by hand, from October to the beginning of November, deposited in small, aerated boxes and pressed within 24 hours.
Squeezing: cold pressing at controlled temperature according to the unfiltered cold method.
Acidity: 0.2 – 0.3 (max 0.5 according to the PDO specification).
Color: green with golden yellow reflections.
Perfume: olive net with herbaceous tones.
Taste: fruity, slightly spicy and bitter.
Pairings: very appreciated raw on salads, soups, soups, on fish and meat.