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Together with his family, Berloni has "reinvented" the olive-liquor, reworking old recipes and after historical and organografical researches. This liquor is extracted by the infusion of olive-leaves and olive-cortex into alcohol, with added sugar and only natural aromas through a traditional process lasting several months
The result is an olive-liquor with digestive virtues, amber colour, sweat balsamic flavour, slightly bitter background and a proof of 30 mills.
Via Mariano Pallottini
