Project Description
Area of Production: Pistoia ( Toscana )
Olives varieties: Leccio, Frantoio, Pendolino e Moraiolo
Harvest: October-November. Olive pressing withing 24 hours from harvest.
Time betwen harvest and pressing: 24 hours
Extraction Method: Cold continuous cycle.
Pefume: Fruity, intense, scents of artichoke.
Flavour: Lightly spicy with an agreeable bitter note.
Suitable with: Excellent for Bruschetta (Italian toasted bread with oil), splendid on legumes and “Baccalà” (boiled salted cod), as well as salads. Best seasoning of Tuscan Cuisine.
