Extra Virgin Olive Oil - L'Oré

Cultivars: Rosciola, Frantoio, Leccio del Corno

Harvest period: from mid-October to mid-November

Pressing: the olives are pressed within 24 hours of being harvested. The harvest is strictly done by hand

Organoleptic characteristics: greenish color with intense golden hues, the nose reveals fruity notes of olives, fresh vegetables and aromatic herbs. With a full and enveloping taste, moderately bitter and spicy, with a long aromatic persistence 

Pairing: it is perfect with all types of bruschetta, salads, cereal soups and roasted fish