Autumn very rainy and quite cold; mild and not very rainy winter. Beginning of spring cold, with temperatures below zero-degree isotherm in the last ten days of March. Average temperatures and scarce rainfall followed. Summer arrived around the time of the solstice, with highs consistently above 30°C starting as early as the 11th of June, and a total absence of precipitation. The rains at the end of August softened the summer heat, although September temperatures remained high and above the seasonal average; the temperature difference between day and night was quite noticeable. This weather did not favor the development of the dreaded olive fly, and as a result the olives were healthy but also smaller than average. The month of October presented with all its typical implications: temperatures falling in the night, rains alternating with sunny days. Harvest began after the 10th of October, with very low oil yields but excellent results from a qualitative point of view.

In the storage cellar, the olive oil is immediately filtered, and held in stainless steel containers until bottling.

1600 bottles of 0,25 liter

Acidity = 0.25 % in oleic acid
Number of peroxides = 3.68meq O2/Kg
Polyphenols =508 mg/kg
Vitamin E= 241 mg/Kg

Brilliant green with gold reflections. Nose green fruity, with hints of fresh aromatic herbs. Smooth in the mouth, elegant and pleasantly pungent. Oil with a long persistence and an aftertaste of wild rocket salad.