Production area: 100% Italian – Veneto
Soil: predominantly light soils on debris, calcareous marl and basalt
Olive varieties: Leccio and Frantoio

Harvest: hand-picked
Milling method: immediate cold extraction of the olives

Colour: straw yellow with light emerald green reflections
Taste: superior quality olive oil with a persistent fruity note and a delicate, characteristically bitter finish.

Food pairing: excellent served raw on salads or as a seasoning for meat and other dishes.