ORGANIC Extra Virgin Olive oil is produced in the area of Massafra, with i Massafra, with very low free acidity, obtained from direct and skilful pressing of olives produced in the territories of the ravines of Massafra, of carefully selected varieties Leccina 60%, 20% and Coratina Ogliarola 20%.
This extra virgin olive oil is produced in the area of Massafra. It has a low free acidity which is obtained from direct and skilful pressing of olives produced in the territories of the ravines of Massafra, from carefully severely selected, Leccina variety.
Organoleptic features: – lightly veiled appearance – green coloured with gold yellow tone according to the ripening – sweet and substantial taste The most delicate quality of extra virgin olive oil, gold yellow coloured, sweet with a lightly tingle, excellent for raw dishes. The medium type, intense yellow coloured, has a pleasing taste and fits perfectly with steam and salt prepared dishes.
The most intense one, yellow and lime green coloured, has a fruity and lightly spicy taste and it is perfect with grilled and roasted dishes.