Extravirgin olive oil
OROPURO
Production: Extravirgin olive oil - Oropuro
The harvesting
All the picking of the olives was carried out by hand, olives were stored in perforated boxes of maximum 20 kg and then immediately taken to the oil mill where they were grinded within 24 hours time in a non stop production cycle. The early harvesting of olives in October, the perfect storing of the olives in suitable containers, the washing of the olives, the leaf removal among the olives and the cold pressing, all took place as rapidly as possible to guarantee the nutritional and organoleptic qualities of the olive oil. The extra virgin Oropuro, a result of the above mentioned production process, has a very low acidity. Its colour goes from green to yellow and its fragrance is rich and harmonic with a high note of artichoke and green grass. The taste is delicate and round with a note of tomato, lettuce and fennel, with a balanced spicy bitterness. CantiArte’s extra virgin Oropuro is bottled the beginning of December.
Matching with Food
The Oropuro matchs very well with soup, roast fish, salad, consommé because it gives an incredible taste of “green” and the fresh taste to the meal.





















