Organic Extra-virgin olive oil is obtained from olive trees that are found in plots that comply with the specifications and the biological control requirements. It is cold extracted at a temperature of 24° and follows an exclusive process to obtain a unique oil of its kind.

It is stored in a controlled atmosphere under nitrogen

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Olive production area: Valdinievole (Pistoia province)
Cultivar: Frantoio, Leccino, Moraiolo and other indigenous activities
Olive harvest period: from October to the end of November
Processing time: Within 8-12 hours
Cleaning of olives: defoliation and separation of foreign bodies (twigs, leaves) using a deflashing machine, washing with clean water.
Processing: continuous cycle with 2-phase centrifuge without dilution water, crusher with speed adjustment based on the ripening of the olives and weather conditions, kneaders in a controlled atmosphere, temperature 24 ° (cold), separator

Production: limited
Filtering: cardboard filters
Storage: in stainless steel containers, at controlled temperature, under argon
Safety: anti-filling metering cap
Bouquet: medium / intense fruity with vegetal notes of wild herbs
Taste: flavor of fresh olive with light points of bitter and spicy harmonious and balanced
Color: intense green with golden reflections
Recommended pairing: ideal to accompany crudités and bread. Excellent on vegetable and legume soups, but also on grilled meats and grilled vegetables to enhance the flavor.

Additional information

Weight N/A

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