This exclusive Organic E.V.O.O. is a selection from the Di Carlo family. Obtained from 4 historic cultivars of Olivastro, Gentile di Chieti, Grognalegno and Moraiolo, it represents quality excellence and innovation in the Abruzzo olive-growing tradition. Deep green in color with golden reflections, it presents herbaceous and intensely fruity aromas; on the palate the bitter and spicy notes are incredibly in perfect balance with creamy hints of almond, artichoke, white pepper and rosemary.
An oil to be consumed almost exclusively raw, suitable for seasoning robust dishes, flavorful sauces (white and red), grain and legume soups. Excellent with grilled meats and cooked vegetables. Pairs well with aged cheeses and traditional cured meats accompanied by slices of warm or toasted bread.
Olive varieties: Olivastro, Gentile di Chieti, Grognalegno and Moraiolo
Harvest period: October – November.
Harvesting and Extraction: Cold-extracted within hours of harvesting. Olives processed in a mill consisting of hammer crusher and sealed kneaders in the absence of oxygen and cold-extracted (23°).
Storage: Stored in small steel tanks, it is bottled after 2 rackings and without filtration using advanced innovative techniques.
