Colline Pontine extra-virgin olive oil is obtained from the milling of the following olive varieties: Itrana from 50% to 100%, Frantoio and Leccino, up to 50%. Further olive varieties can be used for no more than 10%, provided that they do not change the features of the product. The olive harvesting must be carried out by hand or mechanically from the onset of ripening and ends within 31st January. Milling must be carried out within 48 hours from harvesting. Colline Pontine oil has a color going from green to more or less intense yellow, fruity smell of ripe olive with bitter and spicy notes, total acidity expressed in oleic acid lesser or equal to 0.6 grams for 100 grams of oil.
Colline Pontine extra-virgin olive oil has characteristic features and properties, demonstrated by the achievement of national and international quality recognitions dating back to 1872, as well as by the several existing historical documents and the soil, climatic, and variety conditions making it unique.
|Az. Agricola Forte Vincenzo||Formia (LT)|
|Az. Agricola Di Russa Cosmo||Gaeta (LT)|