Extra virgin Olive Oil “la Carreccia”
Extra Virgin Olive Oil is made by crushing the autochthonous Castelnovine, and the Frantoio, Moraiol and Leccine olives.
Non-invasive processes (kaolin) and hand-picked olives, pressed within 24 hours of harvest. Pressing at the mill “Ambrosiani” in Sarzana (organic certification). 
Aroma: artichokes and dried fruits, very low levels of acidity (0,18%).