Live olives start to die when picked. The longer it takes to get to the mill, the more the final olive oil will be oxidized.
To produce a superior extra virgin oil, the olives will need to get to the mill within 48 hours of picking, also making sure they are well ventilated during this period time.
Azienda Agricola Pornanino
Radda in Chianti
Siena – Italy
Partita IVA: 00915810527
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