Description
High-flying flavour.
Olive variety: Cassanese
Period of harvest: October.
Method of harvesting: mechanical.
Method of pressing: continuous system. Process temperature 27°, cold-pressed.
Organoleptic characteristics: moderately fruity with notes of herbs and plants.
Taste: a hint of bitter taste and herbal notes, spicy finish with a touch of
almond.
Cooking applications: ideal raw on grilled and raw fish, salads and other recipes
typical of Mediterranean cuisine
