Manicaretti's 2010 Harvest Olio Verde extra virgin olive oil. The olives are stone-crushed under huge millstones, then laid on mats and pressed gently. The unfiltered oil is stored in rotund terracotta amphorae until spring, naturally clarifying itself. It is never filtered; Becchina & Company prefers that the chlorophyll suspended in the minute particles of sediment act as a natural preservative. The oil is decanted into the distinctive Olio Verde rectangular bottles.
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