Area of origin: Varignana, Castel San Pietro Terme (Bologna), Italy

Acidity: 0,19%

Oleic acid: 72,71%

Peroxides: 5,1 meq/kg

Fruity: Medium

Plants average years: 7 year

Altitude: 130 - 190m a.s.l.

Harvest: End of October

Maturity Index: 75% green / 25% dark

Transportation: Agricultural plastic bins

Type of Transportation Process: Continuous low-temperature two-phase cycle 

Processing: Within 12 hours from the harvest

Oil Produced: 1380 kg  = 1500 l 

Conservation: Stainless steel sealed container

Producer: Palazzo di Varignana