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

Acidity: 0,19%

Oleic acid: 72,65%

Peroxides: 5,8 meq/kg

Polyphenol: 405 meq/kg

Fruity: Medium

Plants average years: 16 years

Altitude: 220mt a.s.l.

Harvest: End of October

Harvesting Method: Handpicked 

Maturity Index: 75% dark / 25% green / 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: 1821,6 kg  = 1980 l 

Conservation: Stainless steel sealed container