The olives that make Firriato Oil are harvested in the period from October to November, by hand, with the technique of browsing: a very accurate system that allows to ensure greater finiteness to the oil that is obtained. The fruits are in fact harvested at the peak of their ripeness: a raw material that is integrated into its organoleptic components and ready for milling, which takes place with the traditional stone roller pressing system. This technique does not alter the characteristics of the final product, rather it enhances its naturalness and richness. Olio Firriato is presented on the palate with a veiled appearance and a jade green color with golden yellow reflections. The nose has a net aroma of green olive with herbaceous tones and on the palate it is a medium fruity with a slight spicy and bitter aftertaste, typical of Cerasuola. Splendid raw on delicate dishes where the taste of the sea is predominant. Ideal in salads, Olio Firriato is a worthy companion for the preparation of tomato sauce, a true must of Mediterranean cuisine.
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