Extra virgin olive oil

Technical data

Cultivar: Frantoio, Moraiolo, Leccino.

Harvest: between mid-October and never after the middle of November, only by hand and selecting the perfectly ripe and healthy olives.

Milling system: the olives are pressed within 48 hours of harvesting, in a continuous cycle by mechanical extraction at low temperature.

Color: intense and bright green with golden reflections.

Smell: herbaceous, intense and fragrant scent with hints of olive

Taste: full, decisive, fruity, slightly spicy with a pungent and persistent aftertaste, typical of freshly squeezed oil.

Acidity: 0.13%

Conservation: The freshly pressed oil is immediately taken to the farm’s orciaia and stored in steel containers. For proper storage it is advisable to keep the oil in a dark and cool place, not subject to sudden changes in temperature and far from sources of heat.

Average annual production: about 2,000 / 2,500 liters packed in elegant liter bottles, half a liter and 250 ml. and in 2, 3 and 5 liter aluminum and glass containers.

Gastronomic matches: ideal condiment, eaten raw on vegetables, legumes, salads, soups, fish and, freshly pressed, on freshly toasted homemade bread.

An ideal condiment, an indispensable component of good food and irreplaceable food for healthy eating.

From producer to consumer!

Would you like to receive our extra virgin olive oil directly to your home?

Click on the ‘contact us’ button and fill in the form indicating the format (whether bottles or cans) and quantity. We will immediately send you a cost estimate including shipping costs directly to your home.Contact us and we will be happy to arrange for you a tasting of our extra virgin olive oil.