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General characteristics: the colour is yellow with a greenish shade.
The smell reminds you of artichokes, tomato leaves, aubergines creating a light, harmonious and spicy taste.
Methods of production: the Iolao extra-virgin olive-oil is obtained by blending "Tonda di Cagliari" and "Pitz´e Carroga".
Harvesting is carried out between October and November. The olives are collected by hand and they are milled by a process of cold-pressing.
Annual average production: about 50 quintals.
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