MONTE DEL LAGO

Altitude:
300-350mt. Above sea level.
Olive Variety: Raggiola 20%, Moraiolo 30%, Frantoio & Leccino 50%
Harvesting Method: By hand.
Extraction Method: By continuous cycle
Appearance:
Slightly cloudy or clear through natural sedimentation.
Colour: Green with golden reflections.
Fragrance: A fresh olive smell combined with a rich scent of raw vegetables.
Flavour: Fruity, rich and balanced with notes of fresh vegetables, green tomato, artichoke, almond and green apple. A lasting aromatic flavour.
Consistency:
Medium fluidity.
Use:
Particularly suitable on fish hors d’oeuvres, carpaccio (thin slices of raw meat),all kinds of salads, cheese, roast and boiled meat, sauces, vegetable and pulse soups.
Production: Limited, packaged in special dark glass bottles of 750cl, 500cl and 250cl capacity
Storage:
Store in a cool dry place at ambient temperature 15C-18C. Keep away from direct heat and infra-red light as this will damage the o
il.