Leaving from this traditional, real and 100% natural product, it obtains D’Annata extravirgin olive oil. A product of a superior category, an excellence of this geographic area, which presents some unique organoleptic proprieties for its genre. From an olfactory and tasty point of view, the oil is classified as a middle fruity. It presents some enjoyable olfactory smells of almonds. They extends between vegetal bitter or leave. Instead, from a tasty point of view, oil gives away an equilibrated light middle sensation between bitter and chilly.
Next to the production of traditional extra virgin olive oil, D’Annata places side by side a production of aromatised oils obtained towards infusion. Actually, the production contemplates five types of aromatised oils with garlic, rosemary, chilli pepper, oregano and lemon. The procedure of production is absolutely natural and it contemplates the fermentation for a last that can vary between 7 and 15 days – of its essence at the inside of the same oil. Absolutely this natural procedure assures a product which respects olive oil characteristics.
Recently, in addition to production of extra virgin olive oil and aromatised too, D’Annata introduced two new productions: bitter and liqueur with D’Annata olive leaves. It deals with two products conserving the same healthy characteristics of oil: reduction of arterial pressure, antioxidant, anti-inflammatory.
The production of these products plans the harvest of leaves in coincidence with the autumn, at the first hours of the morning. This procedure is accomplished manually and, later, its leaves are placed in infusion in the alcohol. Two unique products for its genre are as result.