LECCINO Extra Virgin Olive Oil – Az. Ag. Manestrini
The Leccino olive cultivar is the most widespread worldwide and has been cultivated at Lake Garda since ancient times, thanks to its strength and resistance to the cold. At harvesting the olives have a black-purplish colour and can also be eaten directly.
The Leccino Extra Virgin Olive Oil produced by Az.Ag. Manestrini is obtained by cold pressing just the Leccino olives harvested by hand on the shores of Lake Garda. The careful selection of the fruit, harvested at the correct ripeness and the particular attention given to processing performed on the same day allow a high quality oil with healthy properties to be obtained.
As it is a top quality oil, the Leccino Extra Virgin Olive Oil is recommended for use raw.
Area of production: Garda Bresciano Riviera.
Variety of olives: Monocultivar Leccino
Milling method: continuous cycle, cold pressing
Colour: light green with golden hues.
Fragrance: hints of freshly harvested olives. Medium – light olive fruity
Flavour: ample and balanced, with balanced light, detectable bitter and spicy notes
Acidity: the quick harvesting and milling of the olives allow oil to be obtained with a very low acidity (0.2 % – 0.3 %)
Best matched with: cooked fish, white meats, sweetish vegetables and fresh cheeses. Its delicacy enhances the flavour of complex and spicy dishes
Certifications: UNAPROL ISO 22005:2007 traceability specification – Certificate of Conformity n°AG/RINT-14/207