Classification:
Superior category oil obtained from olives and solely by mechanical processes.
Collection period:
From the end of October to the end of November.
Acidity:
Variable from 0.15% to 0.25%.
Terrain and Expansion:
Hilly, medium texture, average altitude 300 above sea level.
Processing:
The olives are harvested by hand at the right level of ripeness and pressed within the same day of harvesting.
Characteristics:
Intense green color, which fades into golden yellow over time, with an aromatic, full, fruity taste. It is recommended to eat it raw and keep it away from heat sources.