The olive harvest begins in mid-September through the hand stripping system, minimizing the risk of damaging the fruit.
With a medium-light fruity taste, it has a bright golden green color.
The nose releases intense perceptions of cut grass, tomato, Smith apple and citrus, then notes of chicory and aubergine alternating with aromatic and spicy memories. Structured on the palate, with an excellent bitter-spicy balance. Persistent with fruity and vegetal returns

Beneficial Properties
It is rich in antioxidants, therefore it has anti-inflammatory and antibacterial properties, is a vasodilator, counteracts the oxidative stress of free radicals and cholesterol on red blood cells.