DATA SHEET
PRODUCT CATEGORY:
Extra virgin olive oil produced from sustainable, semi-intensive cultivations
PREVALENT OR AVERAGE ALTITUDE OF THE OLIVE GROVES:
60 metres above sea level
SLOPE:
flat
SOIL:
medium mixture, with a few tuffaceous or living-rock areas
MAXIMUM FREE ACIDITY LEVEL (AS A PERCENTAGE OF OLEIC ACID) :
0.30
COLOUR:
Green-straw yellow
NOSE:
a light fruity fragrance
FLAVOUR:
medium fruity, sweet
OLIVE VARIETY:
Cellina (Nardò), Ogliarola Salentina
HARVEST:
from the beginning of October until the end of November
OLIVES’ MATURITY LEVEL:
in the middle of veraison
HARVESTING TECHNIQUE:
inverted-umbrella catchers
OIL EXTRACTION:
a continuous cycle process at low temperatures within 24 hours
@Giusy_LeSaittole
ciao
Elena Georgopulos
Ciao Giusy