Olive oil from traditional varieties of olives, such as "Cellina di Nardò" and "Ogliarola Leccese" and new varieties such as "Leccino" and "Frantoio", which were harvested directly from the tree with umbrella-shaking machines during the swinging phase, suitably mixed and crushed in our low temperature oil mill, produce on average an oil with a 0.5 degree acidity, with a delicate taste and a fruity aroma of olive pulp with light oxidation, light almond, sweet, greenish color lit with golden yellow reflections and bitter and greenish streaks. Excellent food that, by its characteristics, is used raw to season salads, vegetables, fish, legumes, grilled meat and other delicacies of our land.
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