S’Obia

Extra virgin olive oil

Cultivar: Bosana and Nera di Gonnos

Elevation: 350 m above sea level

Harvest method: “abbacchiatura” using mechanical shakers and immediate delivery to the mill in perforated boxes.

Time of harvest: second half of October.

Processing: cold pressing in the mill within 12 hours (cycle temperature under 27 °C).

Decanting: natural, with removal of the deposits by successive transfers.

Color: gold with greenish reflections.

Aroma: delicately fruity enhanced by herbaceous and fresh-almond notes.

Flavor: sweet, delicate, and slightly spicy.