The olives of this variety—which grows exclusively in the Monte Amiata territory at altitudes ranging between 200 and 400 meters above sea level—are characterized by their small size and a reddish-purple hue during growth, turning black upon reaching full maturity. Harvesting takes place at the end of October when the fruit achieves a distinct purple shade. The color of this oil tends toward a golden yellow; its aromas are green and herbaceous with clear hints of banana, while on the palate, it is delicate and refined.