Extra virgin olive oil
Denomination: Organic extra virgin olive oil
Harvesting period: October, November
Soil: Steep, medium-textured, tending to clay, south-facing.
Altitude: 350m. a.s.l.
Olive varieties: Moraiolo, Frantoio, San Felice and Leccino.
Harvesting: From October to November, either by hand plucking, or harvesting with manual vibrators or with a tractor vibrator.
Milling: Cold milled within 24 hours of harvesting, using a continuous mill.
Appearance: Clear.
Filtration: By gravity, with cotton.
Colour: Green with golden yellow highlights.
Aroma: Clean olive, herbaceous.
Taste: Fruity, with balanced vigour.
Acidity: Max 0.3%
Density: Medium-high fluid.
Use: Raw on soups, grilled meat, pulses, bruschetta and pinzimonio; in cooking for braised meats, ragout, roasts.
Available: 1L, 3L, and 5L cans. 0.25L, 0.5L, 0.75L bottles.
Harvesting period: October, November
Soil: Steep, medium-textured, tending to clay, south-facing.
Altitude: 350m. a.s.l.
Olive varieties: Moraiolo, Frantoio, San Felice and Leccino.
Harvesting: From October to November, either by hand plucking, or harvesting with manual vibrators or with a tractor vibrator.
Milling: Cold milled within 24 hours of harvesting, using a continuous mill.
Appearance: Clear.
Filtration: By gravity, with cotton.
Colour: Green with golden yellow highlights.
Aroma: Clean olive, herbaceous.
Taste: Fruity, with balanced vigour.
Acidity: Max 0.3%
Density: Medium-high fluid.
Use: Raw on soups, grilled meat, pulses, bruschetta and pinzimonio; in cooking for braised meats, ragout, roasts.
Available: 1L, 3L, and 5L cans. 0.25L, 0.5L, 0.75L bottles.
