Blend · Japanese market
Alessandra
Alessandra is an Italian extra virgin olive oil blend prepared specifically for the Japanese market.
Its composition brings together Frantoio (50%), Leccino (30%) and Moraiolo (20%).
Medium fruitiness, balanced and full of character, with aromas of rosemary, walnut, artichoke and sage.
Food pairings: Excellent with legume soups, creamy chickpea or pumpkin soups, grilled white meats, tomato sauces, bruschetta, grilled vegetables and steamed or raw crustaceans.
Technical details
- Production area
- Marche
- Altitude
- 200–250 m above sea level
- Training system
- Polyconic vase
- Variety
- Moraiolo, Leccino, Frantoio
- Soil management
- Natural grass cover
- Harvesting method
- Hand harvesting with mechanical aids
- Time from harvest to milling
- Maximum 12 hours
- Milling method
- Mechanical crushing
- Extraction method
- Cold extraction by centrifugation
- Harvest period
- October