Extra Virgin Olive Oil Production area: Catanzaro, Italy Harvest: By shaking, carried out from the first ten days of October until the second week of December . Extraction method: Cold with a temperature of about 20 ° C, within 12 hours of collection. Conservation and storage: Stainless steel silos with controlled temperature and coverage of the headspace with nitrogen Sensory characteristics: medium fruity, very harmonious in taste and smell Acidity: 0.29 Number of peroxides:> 6.5 Meq Biophenols equal to: 551mg / kg Format: 0.25 l, 0.50 l and 0.75 l dark glass bottle. Metal tin L6