Italian Organic Extra Virgin Olive Oil Monocultivar Leccino
The opening is extremely rich of aromatic herbs. Then mint, valerian and rosemary give way to fruits. Green apples and pleasantly bitter almonds are accompanied by cedar tones. The spiciness is lively, as well as the bitter closing note.
Carpaccio, baked fish.
| Cultivar | Leccino |
|---|---|
| Soil | Clay and tuff |
| Altitude | 350m above sea level |
| Farming method | Vaso policonico |
| Plant density | 277 plants/ha |
| Planting system | 6×6 |
| Yield per plant | 25 kg/plant |
| Harvesting | With mechanical shakers and umbrella to the trunk spoiler |
| Pressing | A hammer with change in speed (from 1600 to 3600 rpm) |
| Kneading | Constant temperature at 24 ° C, a controlled atmosphere with nitrogen and detection system of the amount of oxygen present in the tank. |
| Extraction | Two-phase decanter without separator |
| Filtering | From the exit of the decanter with a cellulose filter |
| Storage | In stainless steel tank at 18 ° C constant and controlled atmosphere in nitrogen |
