Olives from various national cultivars participate in the production of this extra-virgin olive oil. Frantoio and Gorgazzo are its masters, supported by the classics: Leccino, Pendolino, Moraiolo. The harvest begins in mid-October when the fruit has changed colour by some 50%. Pressing is performed within 24 hours in a new-generation continuous facility, with cold extraction. Then refinement, blending and bottling. A medium intense, green fruity olive oil, with sharp hints of fresh grass and almond. Spicy to the taste with a slightly bitter note.