COLOUR & TEXTURE

• Pale gold, clear and luminous.
• Fluid, light and naturally silky.

AROMA

• Delicate and refined.
• Notes of fresh olive fruit.

TASTING PROFILE

• Smooth and balanced on the palate.
• Very low bitterness, with a barely perceptible peppery note, accompanied by hints of thyme and lemon.

FINAL

• Pure and elegant.
• Short to medium length, leaving a delicate floral and almond impression.

AGREEMENTS

• Fresh and mild cheeses (ricotta, burrata, young goat cheese).
• White bread, focaccia, carpaccios, tomato and basil salad.
• Steamed vegetables, white fish.

Harvest, extraction and yield:

Hand-picked, slightly before full ripeness, the olives are transported in ventilated crates and then pressed within 24 hours of harvesting. Extra virgin olive oil, cold extracted. Superior category olive oil obtained directly from olives and solely by mechanical processes.

Extraction is carried out immediately using a two-phase continuous system, at a controlled temperature of 23 °C, to preserve purity and aromatic balance. Extra virgin olive oil, cold extracted.

Approximately 6 liters of olive oil are obtained from 25 kg of olives.

Naturellement riche en antioxydants, avec une ardence subtile et raffinée en bouche.

Un profil aromatique équilibré et une structure douce, adaptée aussi bien à une utilisation à cru qu’à la cuisson.

• Huile d’olive extra vierge 100 %. Extraite à froid à Ventimille en Italie, à partir d’olives récoltées dans les alentours de Roquebrune Cap Martin.
• Monovariétale.

Non filtrée, un léger dépôt peut apparaître avec le temps, signe de sa pureté naturelle.

Valeurs nutritionnelles.

Nutriments.