Extra virgin olive oil produced exclusively from the Peranzana cultivar which was imported to this area of Italy from Provence in the 18th Century by the Duke of Sangro. The aroma is unmistakable that of fresh olives with notes of herbs, flowers, green tomato and freshly cut wheat. It is sweetly fruited with well balanced bitter tones, the aftertaste is gently spicy with a hint of almond and artichoke. This extra virgin olive oil is highly perfumed, well structured but not aggressive.
Made exclusively by mechanical procedure.
Contents: Peranzana olives.