Ladi Biosas Orange _high premium extra virgin olive oil is
produced in small quantities in a biological mill and the process is very tedious and
labour-intensive. The olives are harvested entirely by hand and the organically grown oranges are carefully picked at the perfect point of ripeness. The olives
and the fresh oranges are crusched simultaneously. The paste of the fruit
with the olives is gently malaxe for about 30 minutes at a temperature below 27 C to
maintain the organoleptic characteristics of the Ladi Biosas Olive Oil.
The smell and flavor that pops up in the olive mill is the most relaxing essential after
each production. Then the paste is pressed with a low pressure machine over a long
period of time in order to extract the Agrumato Orange olive oil. The
result is a very rare and precious delicate, bright, fresh, intense fruity aroma of Orange Olive Oil with an acidity level of 0.2% which brings it to the category of
the Extrissimo of Olive Oils.