Area of production: it’s an Extra Virgin Olive Oil obtained by olive variety “Carboncella” produced in the Piceno area.

Variety (Cultivar): Carboncella (100%)

Harvesting time: october

Kind of harvesting: Olives are harvested through mechanical aids and placed in phorate boxes and processed within 24 hours

Extraction method: continous extraction implant

Colour: green with yellow-gold shades

Acidity: less than 0,4%

Characteristics: it’s a light fruity oil with herbaceous and almond notes. Harmonious in taste sensation, with a light spicy prevalence. Almond and artichoke aftertaste.

Method of preservation: filtered through filters and stored in stainless-steel barrels in air-conditioned chambers

Packaging: oil is packaged in bottles of lt 0,100, lt 0,250 and lt,0500

Serving suggestions: starters, cooked vegetables and salads.