The Taggiasca Olive despite being very susceptible to major adversity has a high and constant productivity until January and harvesting usually takes place in October through the method called "bacchiatura". The pressing of the olives to the mill is done through large granite wheels, the ground is cold pressed and got separated from the water plant, producing a liquid from yellow-green, very fine: the Extra Virgin Olive Oil.
The Extra Virgin Olive Oil thanks to the mild flavor and low acidity, is used in the kitchen for salad dressings, seasoning various foods based on meat and fish will enhance the flavor, it is very suitable for frying and has good capacity thanks to the presence of antioxidants also fight cholesterol.
