Taste Pack

FORTERÈ

• Cultivar: Coratina
• Harvesting method: Directly from the plant
• Crushing method: Metallic crushers
• Time between harvest and pressing: less than 12 hours
• Extraction method: Continuous cycle -max temperature 27 C
• Color: From green to golden yellow
• Smell: intense, herbaceous, olive fruity
• Ideal use: pastas and soups with strong flavors, grilled or roast meats, legumes and cooked vegetables
• Packaging: 0.25 -0.50 opaque black glass bottles and 5 L tin

SIEPE

• Cultivar: Arbequina
• Harvesting method: Meccanic directly from the plant
• Crushing method: Metallic crushers
• Time between harvest and pressing: less than 12 hours
• Extraction method: Continuous cycle -max temperature 27 C
• Color: From green to golden, slightly veiled
• Smell: Medium fruity olive, hints of tomato, apple and artichoke
• Ideal use: raw on especially delicate fish dishes, vegetables, delicate sauces
• Packaging: 0.25 -0.50 glass bottles and bag in box 3 L

OFANTÈ

• Cultivar: Leccino
• Harvest method: Directly from the plant
• Crushing method: Metal crushers
• Time between harvest and pressing: Less than 12hours
• Extraction method: Continuous cycle -max temperature 27 C
• Color: Green to yellow, slightly hazy
• Smell: Light fruity olive
• Ideal use: It’s served raw especially on delicate fish dishes and vegetables (raworcooked), shellfish, seafood, delicate sauces
• Packaging: 0.25 -0.50 opaque white glass bottles and 5 L tin