Extra Virgin Olive Oil
Area of production
Sannio Benevento || Bridge
250-550 m. s.l.m
Leccino, Oil mill, Pendolino, Ortolana, Racioppella, Ortice, coultivar other historical and typical of the area
Brucatura a mano, facilitators and mechanized
From 15 October to 30 November
Frantoio Romano, continuous cycle
Golden yellow with green highlights hot, clear
Olives fruity, cool, broad and balanced, with vegetal notes of chicory, thistle and lettuce, to which are added aromatic hints of mint and rosemary.
The taste is clean and elegant, with tones of field vegetables, black pepper and almond finish. Bitterness and pungency are present and well-balanced.
Ideal for seafood antipasti, boiled beans, lentil salads, baked potatoes, vegetable soups, risotto with mushrooms ovules, crustaceans in guanzetto, tuna tartare, poultry or lamb in the oven, fresh cheese with spun dough.
Keep the package tightly closed, in a cool environment, away from heat sources and protected from light.