Extra Virgin Olive Oil
Cultivars: Leccino, Frantoio, Moraiolo, Pendolino, Razzola
Zone: Municipaly of Fosdinovo at 200-450m above the sea levels
Harvest: November
Method of harvest: Manual
Processing olives: Hammer crushing with centrifugal two-and- a-half phase cold extraction within 48 hours of harvesting.
Tasting: The nose hints of cut grass and tomato leaf, in the mouth stands out the spiciness. Slightly bitter.
Production: about 5 quintals
Bottling: 0,50 lt glass bottle with not refillable cap
Storage condition: Store in a cool and dry place, away from sources of light and heat.
Total Oleic acidity: % 0,11
Peroxides: 2,57
Total Polyphenols mg/Riboflavin: 484
Stability index: 16,4