Medium fruity, kind of green (leaf) with hints of almond, tomato and artichoke. Well balanced in the taste sensations, with a slight prevalence of spicy; aftertaste of almond. Golden color with green hues. Fluidity medium.

It derived from the pressing of the olives of variety Raggia, cultivation is indigenous in the province of Ancona. It’s fruits have a scalar and late colouration, so, on the tree, we can find drupes half green and half black. The harvest took place in the first 10 days of November. The oil extract, brings out a very intense bouquet, with strong notes of bitter and spicy and is particularly recommended with hardy dishes such as soups and red meats but it’s also delicious on a hot "bruschetta" with sweet salt.

Properties

Delights at the Table

Sliced beef with rucola e grana

Ingredientes
- two boneless chops or 500 grams of sirloin
- arugula
- parmesan scales
- extra virgin olive oil
- salt

The slices of beef must be no larger than three centimeters. Beat them on both sides with a meat pounder. Place in hot pan turning the slices and cook for about 8 minutes per side. Cut less thick slices from the meat Arrange them on a serving dish and salt. Top with the argula previously washed and shredded and some parmesan cheese. Add plenty of extra virgin olive oil.