NAME: ROZO’
LINE: HORECA
CULTIVAR: Selection of the family varieties
HARVESTING METHOD: By hand and with facilitators
HARVESTING PERIOD: Last decade of October and first of November
OLIVE OIL MILL: Family-owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
MATURING: Stainless steel tanks with natural decanting; non filtered
VISUAL INSPECTION: Yellow-green colour, good fluidity, well-balanced intensity
OLFACTORY INSPECTION: Medium fruity, green with hint of grass, artichoke and herbs
PALATE: Well balanced with a pleasant initial bitter, sweet and spicy of medium-high intensity, with artichoke, green almond, pepper and field chicories