Extra virgin olive oil and fresh lemons
Olives and fresh lemons are hammer pressed at a rate of 2800 – 4800 RPM
At a constant temperature of 24°C under a controlled nitrogen atmosphere
In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.
HOW IT IS MADE
Using a two-phase decanter with automatic drum refrigeration, to maintain a constant temperature in the oil throughout the extraction stage, with the possibility of extracting oil from the decanter or centrifuge.
The oil is filtered immediately after extraction by means of a plate filter.
Rich, warm and complex, complemented by hints of vegetables and fresh herbs, notes of artichoke and almond, and an aroma of lemon. Bitter and spicy, its citrusy kick gives it a delicious elegance.