| Cultivar: | Biancolilla |
|---|---|
| Area: | Rossano, Calabria, Italy |
| Harvest time: | October |
| Method of harvesting: | mechanical and manual harvesting. The olives are stored in perforated boxes (bins). |
| Extraction method: | Cold extraction (below 27 ° C) within 6-12 hours of collection. |
| Oil storage conditions: | In controlled temperature room (14 - 17 ° C) |
| Oil storage containers: | Stainless steel tanks. |
| Sensory qualities: | Biancolilla has a yellow / gold colour with intense green reflections, it belongs to the medium fruity, slightly bitter and spicy. It presents aroma of grass and light hints of fresh almond, artichoke and tomato. It is not strong in taste, with floral and herbaceous aromas. Tips: fish dishes, fresh pasta with shellfish, salads, steamed vegetables and baby food. |
| Bottle: | 0,50 l - 0,25 l |
