Superior category olive oil obtained directly from olives solely by mechanical means. 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 in October, and like all genuine olive oil, it's 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.