From varieties of olives typical of the Gambellara area, harvested from our hillside olive trees, an unfiltered organic extra virgin olive oil is born with a bright green color and delicate and fruity aromas. A genuine condiment ideal for enhancing the flavors of the Venetian territorial cuisine, but also fish dishes and dishes with an intense flavor. Excellent with raw meat from land and sea.
Denomination: Organic Extra Virgin Olive Oil
Production area: Gambellara (VI)
Subarea: Monti di Mezzo at 200 meters above sea level.
Soil: basaltic
Veriety: typical local varieties, Frantoio, Leccino and Grignano
Harvest: by hand as soon as the grape harvest is finished
Training system: sapling
Pressing: after careful selection and cleaning of the best olives, we take them to cold press a few hours after harvesting.
Aging: after pressing, the oil is immediately bottled without being filtered to keep the organoleptic properties as intact as possible
Color: bright green
Sensory profile: The scent of the olive is perceived intensely and at the same time has a delicate and fruity olfactory bouquet. The fine taste of the oil quickly fills the mouth and remains mild and persistent with its acidity.
Pairings: ideal for seasoning any fish dish, especially raw. On intense first courses and tasty meats.