Based on the difference in maturity of the olives which are gathered, various types of olive oil are created. More specifically, when the olives are still green and as a result are still not quite ripe, the oil produced is a deep green color with intense fruity aromas and spicy notes, called green olive-oil of early harvest.
Within the following weeks the fruit ripens. The oil produced varies gradually. It acquires a golden-green color, it retains its fruity aroma and transforms the intense sour and spicy aromas into delicate tasty notes.
This golden-green “elixir of life” is stored in modern stainless-steel tanks, in a dark and cool environment, thus maintaining its quality for the following period. It is then bottled, unfiltered in this monitored environment.
