ANNUAL AVERAGE PRODUCTION
extravirgin olive oil
Area: Casalduni – San Lupo – Guardia Sanframondi
Cultivar: Ortice – Ortolana – Racioppella
Soil: calcareous clay
Altitude: 400 mt. s.l.m. Medium olive groves
Pruning: polyconic vase
Harvest time: end of October until the end of November
Olive harvest: manual with electric rakes and nets placed on the ground.
Processing: integral cold extraction, never exceeding 27 ° C, carried out within 12 hours of collection. The oil is stored in steel containers and decanted periodically.
Smells of cut grass, artichoke and tomato leaf. Bitter and intense spicy, rich in polyphenols.
FOR A HEALTHY NUTRITION
extra virgin olive oil is the symbol of the Mediterranean diet, exceptional for its taste and its high digestibility, rich in fats useful for the health of the organism. It has been confirmed in some studies that the Mediterranean diet, thanks to its peculiarities, prevents cardiovascular diseases. Regular use reduces the presence of “bad cholesterol” and increases the percentage of “good” cholesterol, which is rich in antioxidants and helps to stay young.