Olive Oil
GIANNOZZI EXTRA VIRGIN OLIVE OIL IGP
Olive varieties: Moraiolo, Frantoio, Coreggiolo, Leccino
Acidity: 0,15%
Production: 5,000 bottles per year
The olives are harvested by hand from the end of October to the beginning of November. They are brought to the mill within 24 hours of being picked. They are crushed using a cyclic method ‘a freddo’ (cold pressing) where no heating of the olives is adopted. Such a process guarantees a superior quality. The olive oil has a fruity, strong and intense taste.
Since the process is not subject to filtering there is a natural tendency to sedimentation in the bottles. It must be preserved in a dark and cool place for a maximum period of 18 months.
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