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Filo d’olio
Filo d’olio

Filo d’olio

Olive grove location: San Severo – Torremaggiore – San Paolo di Civitate

Olive grove altitude:  around 150/180 above sea level

Planting distances: 10mt x 10mt

Pruning: Multiconical shape

Olive variety: 100% Peranzana

Harvest time: November – December

State of maturity at harvest: 30% slightly mature

Method of harvesting: Traditional by hand and hand-held pneumatic comb pickers.

Method of milling: Cold traditional system. Continue cycle.

Acidity average:  around 0,2-0,3%

Peroxide average: 7 – 8 mg

Color, perfume and taste: Bright green with gold reflection, fresh perfumed, pleasanty spyce obtained only by mechanical process and an intense fruit taste with perfume of olives recently crushed with descriptors of green cut grass.

Service:With elaborate dishes. With vegetables, vegetable soups, oil dip, bruschette, roast/grilled meat, fried dish and fish.

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