Italiano
Production zone: Le Chiuse, in the municipality of Guardia Sanframondi (BN)
Height above sea level of olive groves: 300 metres
Cultivars: Ortolana, Ortice, Racioppella
Harvesting system: stripping by hand at veraison
Pressing method: Cold-pressed in a continuous two-stage mill
Appearance: Limpid
Colour: Yellow with greenish highlights
Nose: Intense fragrances of newly pressed olives with fruity and herbaceous nuances
Palate: Elegant, soft, with appealing fruit-like sensations and tanginess
Density: Moderately free-flowing
Serving suggestions: Raw on bread or toast, or in dressings for pasta or rice, salads, vegetable or legume soups and boiled fish; a versatile ingredient in the kitchen for use in stews and sauces of all kinds
Acidity (oleic acid): 0.30%
Yield: 12%