Nectar knows those soils where ripe fruits are harvested when they turn yellow-green. The oil must, pressed cold, is not processed in the decanter centrifuge but is deposited in the underground areas and left to decant. Here the temperature remains constant throughout the year, between 18°C/20°C (64°F /68°F) – the oil that comes up is then collected and bottled. This way, Nectar preserves all the full-bodied nature and aroma of freshly picked olive over time. Extra virgin olive oil of superior category directly obtained from olives and by mechanical means only. Oil extracted in Italy from olives grown and harvested in Italy. Cold extraction under BA/016 Reg.CE N. 2815/98

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