Description

The Peranzana has a tapered shape; to enhance its flavor with even greater intensity, the harvest during the olive veraison takes place in two different moments: half when they are green and half when they are black. The oil produced has a very low acidity and a slightly spicy taste, these characteristics make it very balanced if it is savored and tasted raw. It has a high content of chlorophyll and carotenoids, as well as a time of rancidification longer than other oils.

Recipe: it is suitable for dishes that want to enhance the smell of the herbaceous, it is preferable to use it raw on salads, on cold or hot dishes prepared with vegetables.