250ml. COTRAPOS

Crop Varieties: Ogliarola Leccese and Cellina of Nardò
Free acidity (% of oleic acid): maximum 0.70
Colour of Oil: golden yellow with green tints
Oil’s Fragrance: clean of olive with typical spices of the Mediterranean maquis
Oil's taste: delicately fruity, slightly piquant
Period of Olive picking: from the end of October to the end of December
State of ripeness at picking: ripening
Method of picking: handmade harvest and shaker
Method of pressing: continuous cycle – cold extraction
Self-certifying hygienic-sanitary system: HACCP.
Use: For every cooking use. Raw for vegetables and toasted bread of which intensifies the taste.