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Extra Virgin Olive Oil

Frantoio, Moraiolo, Leccino e Pendolino

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Frantoio, Moraiolo, Leccino e Pendolino

Our Extra Virgin Olive Oil is a fresh olive juice that has several virtues. As a precious elixir, it is preserved with extreme consideration and a particular care is given in each phase of production

Olive Varieties: Frantoio 60%, Moraiolo 30%, Leccino 5% e Pendolino 5%.

Area of production: The olive groves are situated at 400 mt. above sea level on a mixed soil that extends for 44 hectars and holds 8,000 plants.

Age of olive trees: Recent trees were planted in the 1980s while the older trees were planted in the 1950s.

Plantation density: Around 300 plants per hectar.

Training system: polyconic vase.

Time of harvest: From late October to late November.

Method of harvest: Olives are harvested by hand to ensure that only perfectly healthy olives, of optimal ripeness are selected.

Processing:The olives are first washed in order to remove leaves and impurities, then they are cold-pressed at a controlled temperature of 22 ° for approx 30 minutes. The separation of the oil and the vegetation water is realized through centrifugal.

Percentage of oil produced from the olives: It varies widely every year, but usually under 15%.

Sensory Characteristics: It is a brilliant green color with golden undertones. Its perfume is an intense and persistent wet grass with hints of artichoke and eggplant. It is full bodied with slight tastes of fruit, spice and herbs.

Serving suggestions: The ideal use of this particular oil is with authentic cold dishes of raw vegetables soups, salads and dips. However, it is also perfect in cooked sauces and roasts.

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