A cold pressed extra virgin olive oil obtained by handselected green olives. A distinct character with the intense fragrance of fresh olives and a slight aroma of artichoke and wild herbs. A full-bodied, balanced flavour that is spicy. Production area of the olives: in the provinces of Florence, Arezzo, Siena and/or from the best italian areas. Cultivar: italian varieties. Period of harvest: from October to December. Processing times: within 15 hours of the picking. Cleaning olives: removal of stems and leaves using patented machines and olives washing. 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: intense freshness of green olives. Taste: bouquet of unripe fresh olives with herbaceous notes and artichoke. Harmonic with a balance between a spicy and bitter flavor. Color: emerald green almost a golden yellow. Recommended on: perfect on meat and grilled vegetables. Excellent on carpaccio and salad.