MONTE DEL LAGO Altitude: 300-350mt. Above sea level. Olive Variety: Raggiola 20%, Moraiolo 30%, Frantoio & Leccino 50% Harvesting Method: By hand. Extraction Method: By continuous cycle Appearance: Slightly cloudy or clear through natural sedimentation. Colour: Green with golden reflections. Fragrance: A fresh olive smell combined with a rich scent of raw vegetables. Flavour: Fruity, rich and balanced with notes of fresh vegetables, green tomato, artichoke, almond and green apple. A lasting aromatic flavour. Consistency: Medium fluidity. Use: Particularly suitable on fish hors d’oeuvres, carpaccio (thin slices of raw meat),all kinds of salads, cheese, roast and boiled meat, sauces, vegetable and pulse soups. Production: Limited, packaged in special dark glass bottles of 750cl, 500cl and 250cl capacity Storage: Store in a cool dry place at ambient temperature 15C-18C. Keep away from direct heat and infra-red light as this will damage the oil.