Olive oil Oliu di Corsica, in oil of protected designation of origin (PDO) Virgin Extra, harvest on the tree.
The variety of olives is the Ghjermana.
The harvest on the tree is done by the technique of the gaulage of olives at a stage of advanced maturity black or turning.
Crushed and processed in the mill within 24 hours to preserve its freshness, this oil is considered superior.
The oil from this process, harvested on the tree, offers aromas of almond, artichoke and apple.