From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic that is associated with the production of extra virgin olive oils of single origin. An extra virgin olive oil is
Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
From the beginning of October to the end of December it is olive harvest time! The right time differs from olive to olive, depending on its variety (cultivar), the territory and its climate, as well as local traditions. The Ideal moment is when the olive is at the veraison stage,
The sensorial facets of a single extra virgin olive oil Under the wider meaning of the concept of “quality” comes the “uniqueness” of an extra virgin olive oil, a characteristic that is associated with the production of extra virgin olive oils of single origin. An extra virgin olive oil is
Based on the indications provided by producers, this year ISMEA estimates Italian production of olive oil will be as low as 185,000 tonnes (- 57% compared to last year).
