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Organoleptic characteristics
The oil is presented to the eye with golden reflections and a yellow-green colour, while on the nose it has aromatic and herbaceous notes typical of oils just extracted from the mill. With a balanced and harmonious flavour, it is the right condiment for any preparation in the kitchen. ( perchè c'è la descrizione del Lapiolio e non del BIO).

Food pairing:
The "BIO" extra virgin olive oil is an oil that is both versatile and with the right character, typical of the oils produced and marketed under the company brand. Its harmonic and balanced pleasantness to the taste make it ideal for any dish, from those based on meat to those based on fish.

Product description
Superior category olive oil obtained directly from olives and solely by mechanical means. 100% Italian Oil cold pressed from ORGANIC AGRICULTURE.

General requirements
Raw materials, finished goods and production technology are in conformity with national and UE legislation. Product is manufactured according to "Good Manufacturing Practice" under a health/sanitary control in order to avoid potential contamination during production., as a suitable HACCP system.

Variety of olives
Blend of Frantoio, Coratina, Ogliarola, Leccina del Corno, Marinese.

Harvesting period
From October to the end of December.

Harvest tecnique
Manual burning and with mechanical facilitators.

Storage and transport
Product is stored in proper tank in accordance with enforced health/sanitary legislation and kept at the temperature about 15°C. If agreed, delivery is through proper insulated stainless steel tanker in accordance with enforced health/sanitary legislation.

Conservation method
Store in a cool and dry place away from light and heat sources.

750 ml bottle and in 3/5 liter tin

Absence of allergens ingredients (Annex III bis of the Directive 2003/89/CE and modification). The labeled of allergens is not necessary.
The product does not contain gluten.
The product does not contain and does not rise from genetically modified organisms (GMO).

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