It is obtained using the ancient affioramento method, which involves hand-skimming a very small percentage of oil (about 2–3%) that naturally forms on the olive paste before pressing. Affiorato oil, not subjected to any extraction force, has a full-bodied character, in perfect harmony between aroma and taste.
| Format | 250ml, 500ml |
|---|
Region: Northern Barese – Apulia
Olive groves: “La Fenice – Coppa Malva” of the Galantino family.
Olives: Coratina, Ogliarola, minor varieties.
Harvest: hand-picked until December 31.
Processing: within 24 hours of harvest.
Crushing: granite millstones.
Extraction: cold, by surface skimming.
Color: golden yellow with olive-green highlights.
Aroma: clean olive
Taste: delicate fruity, with a subtle aroma and herbaceous notes.
Panel test: minimum 7.
