Description
The taste of tradition.
Olive variety: Ciciarello
Period of harvest: late October/ November
Method of harvesting: mechanical
Method of pressing: continuous system. Process temperature 27°, cold-pressed.
Organoleptic characteristics: moderately fruity with hints of almond.
Taste: a delicately bitter note with hints of apple, and a finish of ripe almond.
Cooking applications: vegetable soups, bruschette (toasted bread with olive oil), pizza, meat, fish, and all the recipes typical of Mediterranean cuisine.
