Production Area Olio Extravergine di Oliva DOP INGREDIENTS Italian olives; varieties: Grignano, Favarol, and Leccino. Extra virgin olive oil. PRODUCTION The olives are harvested by hand, with care and passion, by mid-January, when the fruit is perfectly ripe. The selected olives are pressed within 12 hours of harvesting using traditional stone mills and then with fistoli presses, at a controlled temperature of 22-24°C. As soon as it is produced, the oil is stored in stainless steel tanks. ORGANO
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