Extra Virgin Olive Oil "Roboris Fruttato Intenso"

Extra Virgin Olive Oil "Roboris Fruttato Intenso"

Classification: Extra virgin olive oil

Variety used: Ravece 30%, Peranzana 30%, altre miste 40%

Production area: Area D.O.P. Irpinia Ufita hills and nearby areas

Altimetry olive: 300-600 mt

Harvesting period: First half of November

Collection technique: Mechanical tools

Extraction technique: Cold working, within 24 hours of collection

Chemical analysis: acidity not exceeding 0.50, peroxides not exceeding 10

Organoleptic profile: Strong taste with some hot and bitter, intense fragrance of ripe olives