Oil produced exclusively by a selection of green olives.

Variety: Peranzana and Frantoio

Olives production area: in the Verona province and/or in the best areas of olives vocation

Production period: end of October

Pressing method: cold extraction with a continuous press

Acidity: max 0.2%

Color: emerald green color

Taste: fragrant taste of leaves and fresh fruit with a decisive and aromatic flavour

Cooking advice: on toasted bread but also on grilled red meat and on salads