The manufacturing process takes place in modern systems with a continuous cycle and a controlled temperature that can preserve all the qualitative characteristics of the olives during extraction.
Grignano and Favarol, collected in the hilly areas north of Verona.
Acidity less than 0.3%.
Golden green color, light fruity with a characteristic sweet taste enlivened by bitter and spicy veins.
It is particularly suitable for the preparation of all cooked and raw foods.
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