Extra virgin olive oil Enotre Decided it is obtained from olives of the Carolea variety, harvested very early (late September-early October).
The oil obtained therefore has more marked organoleptic characteristics: a very persistent bitterness and spicy, green fruity and hints of freshly mown grass.
The oil is extracted when the oil mill boiler is completely off, to prevent the heat from dispersing the organoleptic properties of the oil.
* Enotre respects the environment and does not use harmful chemicals.
Recommended pairings: Meat and soups