Olioextraverginedioliva
I have been growing olives without any treatment for a few years now, a testament to the perfect link between plant and land.
Hand-harvesting and cold milling without interval produce extra virgin oil of 0.16 acidity, well below the values required by the specifications.
My oil comes from a blend of Moraiolo, Leccino, Frantoio and Lazzero (typical of a restricted area), it is green with vegetal notes of herbs, but also spicy and slightly peppery, a balance determined by the year with its alternation of sun, rain, heat and drought.
A simple bruschetta enhances its flavor.