The Partanna is freshly produced oil packed immediately
after the first pressing, in mid October. It is undecanted, therefore appearing
even cloudier and greener, more herbaceous and pizzicante in flavor. Partanna
is produced only once a year always is October, and like all genuine olive oil,
its appearance in the tin is subject to changes over the passing of a year its
flavor becomes gradually mellower. It becomes clearer as the sediments drop to
the bottom of the tin and adopts a golden hue. This is the same oil that Asaro family
uses every day at home. Buon Appetito!