Olives & fresh oranges are crushed simultaneously.The paste is malaxed for about 45' at a temperature below 80°F to maintain the organoleptic characteristics
Organoleptic:
orange, fruity persistent, peppery finish
Olives & fresh oranges are crushed simultaneously.The paste is malaxed for about 45' at a temperature below 80°F to maintain the organoleptic characteristics
Organoleptic:
orange, fruity persistent, peppery finish