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Extra virgin olive oil

The olives used come from the olive groves of Cargnacco and San Canzian d’Isonzo, located in the territories of Friuli Venezia Giulia (Italy).
These olive groves reside on a loose soil with rock fragments, which is very draining and susceptible to well-distributed rainfall throughout the year.
Olives are harvested between the end of October and beginning of November. This is performed several times, depending on the ripening stage of the various crops as they are ready to be made into excellent oil.
The oil produced is a “Bland” deriving from Bianchera and Gorgazzo cultivars (native crops of the Friuli Venezia Giulia region), Leccino (Umbro-Toscano variety) and Grignan (varieties of the Veronese hills).


Origin of olives: Az. Agricola Braide Doro: sites of Cargnacco (UD) and S. Canziano d’Isonzo (UD)
Cultivar used: Bianchera 50% – Gorgazzo 22% – Leccino 10% – Grignan 10% – Frantoio 4% – Pendolino 4%
Acidity: 0, 15
Land: loose with rock fragments, draining
Harvesting period: October / November
Harvesting technique: Manual
Milling: Cold with mechanical means on the same day of the harvest
Yield per 100 kg:12%
Bottling: Bottles of 250 ml, 500 ml and 750 ml


Colour: Gold green Perfume: Intense fruity
Taste: Scents of fresh grass, almond and artichoke notes with an initially pleasant sweet taste with a spicy bitter aftertaste.

From cultivation and harvesting to the production of Extra Virgin Olive Oil

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