Extra Virgin Olive Oil  
 
Made from three different olive varieties:
Moraiolo, Frantoio and Leccino
Harvest: November
Milling: within two days of harvest
Organoleptic profile
Colour: intensely green after pressing; gradually gives off yellow reflections with time
Aroma: spicy and fruity
Taste: spicy with notes of artichoke
Acidity: 0.25% (represented in Oleic acid)
Peroxides: 8