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A company produces two types of extra virgin olive oil, a MONOVARIETALE and PLURIVARIETALE.

The Monovarietale is obtained from the "Picholine" variety, harvest during veraison (October) when the oil is neither green nor mature. At this stage there is a higher concentration of polyphenols that give the oil that characteristic of the bitter and spicy.

The plurivarietale instead is obtained from varieties of olives "Cellina of Nardo", "Ogliarola Salento" and "Picholine", collected in November when the olives reach their full maturity. An oil is obtained from the most delicate flavor with a sweet taste.

The oil has an acidity in terms of oleic acid of between 0.2 and 0.5.

It is sold in tins and bottles from Lit.3 or Lit.5 Lit.0,75.
 
 
 
TIN 5L
MONOVARIETALE
  TIN 5L
PLURIVARIETALE
  TIN 3L
MONOVARIETALE
  TIN 3L
PLURIVARIETALE
 
 
BOTTLE 0,75L
MONOVARIETALE
  BOTTLE 0,75L
PLURIVARIETALE