Traditional – it is the extra virgin olive oil which originates from green and black olives picked during the central part of the olive harvest. All olives are pressed in our olive mill Frantoio Santa Téa with exclusive methods. The filtered olive oil is then stored in a protected atmosphere allowing the herbal and fruity aromas to blend together in creating a special balanced flavor. Production area of the olives: in the best areas in Tuscany and Italy, according to the quality harvest. Cultivar: italian varieties. Period of harvest: from October to December. Processing times: within 15 hours from picking. Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water. Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen. Filtering: pure cellulose. Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen. Bottling: automatic under nitrogen with bottle cleaning and automatic level control. Security: non-refillable cap Fragrance: non-refillable cap Taste: full-bodied, harmonic with bitter and spicy with almond sensation. Color: golden with green lights. Recommended on: ideal for dressing salads and every day grilled meat. Perfect with potato herbs ravioli.