Area of Production: Pistoia, Tuscany
Olives varieties: Leccio, Frantoio, Pendolino, Moraiolo
Harvest: October-November.
Time betwen harvest and processing: 4 hours
Extraction Method: Cold continuous cycle.
Aromatic profile: Fruity, bitter, spicy, artichoke, arugula, aromatic herbs, lemon balm, grass, pepper. Green, persistent.
Suitable with: Versatile and polyhedric, it goes with everything! Ask us for if you need some recipes and we will be happy to help!
