VARIETY Oil obtained by selected olives: Leccino and Ragiola.
PRODUCTION AREA Hills in the Province of Pesaro and Urbino ( see the territory... ).
PRODUCTION DATE Mid October till November.
PRESSING METHOD From cold, by continuous system. ( see the oil mill's structure... ).
CHARACTERISTICS AND PROPERTIES '
Color: green with yellow/gold highlights
Aroma: fruity with a light grassy scent
Taste: medium fruity oil with a slight hint of leaf and fruit. Fresh and harmonious taste, reminiscent of freshly picked olives.
SUGGESTED FOR
The best way to use it at the table is raw. It can be suggested as a condiment in salads, bruschettas, vegetable soups or with legumes. When used for cooking it is best for roasts, stews, casseroles or for frying, it is also great on red grilled meat.
