Jannìa is an extra virgin olive oil derived from centuries-old olive trees of the Pennulara variety, a recovered cultivar known for its excellent nutritional properties. This variety was likely introduced to the region by Basilian monks from the East around the year 1000. Jannìa oil is produced through a cold extraction process, with milling starting within 4 hours of harvest to preserve its organoleptic properties. The harvest typically takes place—weather permitting—around mid-October, with great care taken to protect the olives from the sun by placing them in small crates kept in the shade to prevent overheating. Tasting Notes - Appearance: Clear, emerald green color. - Aroma: Notes of freshly cut grass are complemented by hints of lime zest, tomato leaf, and thistle, interspersed with artichoke, sage, mint, and bitter almond skin. - Palate: Well-structured, showcasing a balanced harmony between bitterness and spiciness, with a fine and fragrant persistence.
