EXTRA VIRGIN OLIVE OIL

We produce "Extra Virgin Olive Oil" of the highest organic quality. The olive trees vary in age, the last ones were planted after the severe frost of 1985 (-20°).

In total we cultivate 1,000 organically grown olive trees of the Frantoio, Leccino and Moraiolo varieties. One plot dates back to the 1955s, while on another plot there are 30 trees that arose spontaneously in the Mediterranean scrub and were grafted around 1860 by the Fattoria di Grancia dei Baroni Ricasoli.

We harvest the olives when they are still green. The yield is therefore lower, but this way we obtain an oil with a high polyphenol content and remarkable organoleptic properties.

A good extra virgin olive oil must have the characteristic scent of fresh olives. The taste should be slightly bitter and slightly spicy.

The properties at a glance

• Extra virgin olive oil (CEE)

• Acidity less than 0.3

• Cold pressed at a temperature never above 27°C.

• Colour clear green colour with golden reflections 

• Taste spicy and slightly pungent aroma with a bitter note. Typical of a young, fresh oil with a pleasant fruity expression of fresh olives.

• Harvest the freshly picked olives are harvested by hand and with the help of pneumatic olive shakers, brought to the mill in crates and pressed within 24 hours.

• Harvest time varies between 10 and 30 October, depending on weather conditions.

Good to know

Young, fresh, high quality olive oil bites a little in the throat. Let a small amount melt on your tongue and then draw in air. By adding oxygen you will feel the full flavour in the whole mouth.

Olive oil is a natural product. As with wine, each year the aroma and taste can vary.