The olives are harvested by hand by burning in order to keep the integrity of the drupes to the maximum and avoid the initiation of oxidative processes that would compromise the quality of the extracted oil. Thanks above all to the type of soil and the altitude of the olive groves, to the manual harvesting and to the cold extraction in the oil mill, the oil obtained has an extraordinarily fruity smell and taste and an excellent ability to preserve itself over time.

It is an oil with very low acidity (0.2% at the origin), of an intense yellow / green color, distinctly fruity and at the same time delicate, slightly spicy and herbaceous with a pleasant bitter aftertaste.

Recommended on soups, grilled meat or fish.