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Bag in box – extra virgin olive oil 2019
Trade name: Extra Virgin Olive Oil.
Commodity nature: Superior category olive oil obtained directly from olives and solely by mechanical processes.
Type of oil: Monovarietal extra virgin olive oil.
Cultivar: Leccino
Production area: Mozzagrogna (CH), 100% Italian.
Altitude olive groves: Medium hill from 60 to 100 mt s.l.m.
Form of breeding: Polyconic vase.
Harvest period: From the last week of September to the first two of October.
Harvesting technique: Burning and mechanical shaking.
Yield in oil: 10 liters of oil per 100 kg of olives.
Extraction system: Cold continuous cycle.
Filtration: Carton filtering Oleic acidity: 0.15% vol. (Certification)
Packaging: vacuum bag in box
Packaging: 5-liter bag in box
Bottle 500 ml – Extra virgin olive oil 2019
Trade name: Extra Virgin Olive Oil.
Commodity nature: Superior category olive oil obtained directly from olives and solely by mechanical processes.
Type of oil: Monovarietal extra virgin olive oil.
Cultivar: Leccino
Production area: Mozzagrogna (CH), 100% Italian.
Altitude olive groves: Medium hill from 60 to 100 mt s.l.m.
Form of breeding: Polyconic vase.
Harvest period: From the last week of September to the first two of October.
Harvesting technique: Burning and mechanical shaking.
Yield in oil: 10 liters of oil per 100 kg of olives.
Extraction system: Cold continuous cycle.
Filtration: Carton filtering Oleic acidity: 0.15% vol. (Certification)
Bottling: bottles under nitrogen
Packaging: anti-ultraviolet ray bottle (Data sheet)
Packaging: 500 ml
Bottle 250 ml – Extra virgin olive oil 2019
Trade name: Extra Virgin Olive Oil.
Commodity nature: Superior category olive oil obtained directly from olives and solely by mechanical processes.
Type of oil: Monovarietal extra virgin olive oil.
Cultivar: Leccino
Production area: Mozzagrogna (CH), 100% Italian.
Altitude olive groves: Medium hill from 60 to 100 mt s.l.m.
Form of breeding: Polyconic vase.
Harvest period: From the last week of September to the first two of October.
Harvesting technique: Burning and mechanical shaking.
Yield in oil: 10 liters of oil per 100 kg of olives.
Extraction system: Cold continuous cycle.
Filtration: Carton filtering Oleic acidity: 0.15% vol. (Certification)
Bottling: bottles under nitrogen
Packaging: anti-ultraviolet ray bottle (Data sheet)
Packaging: 250 ml