Extravirgin Olive Oil

The hills between Fivizzano and Aulla are ideal for the cultivation of the olive and produces excellent olive oil. Bardellino's oil cames from varieties such as Frantoio, Leccino and Moraiolo.
The olives are hand-picked in November & December, before they are fully ripe and transported to the frantoio, the olive mill. Olives which have fallen from the tree because too ripe or otherwise damaged, are left. The olives have to be crushed with heavy millstones as soon as possible so that the olive oil will have less acidity and bitterness and be smoother and more aromatic. The extra virgin olive oil is then stored in a cool (about 20° C ) and dark place, in steel bowls for 1 month to decant slowly.
The final stage involves bottling the olive oil.
Characteristic. Full-bodied, rich in fresh, green aromas.