Price range: €6,00 through €82,00
Extra virgin olive oil produced with olives of the typical local varieties such as frantoio, leccino, moraiolo and pendolino. Obtained from olives harvested from mid-October, it is kneaded at a controlled temperature ranging from 24 to 27 degrees for about 20-30 minutes depending on the variety and ripeness of the olive. Rich in aromas and with different shades of taste.
It is stored in a controlled atmosphere under Argon.
Olive production area: Valdinievole
Cultivar: Frantoio, Leccino, Moraiolo and other indigenous activities
Olive harvest period: from October to December
Processing time: Within 8-12 hours
Cleaning of olives: defoliation and separation of foreign bodies (twigs, leaves) by deflashing machine, washing with clean water.
Processing: continuous cycle with 3-phase centrifuge with low water consumption, crusher with speed adjustment based on the ripening of the olives and weather conditions, kneaders in a controlled atmosphere, temperature 27 ° (cold), separator
Production: high
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 on bread. Excellent on vegetable and legume soups, salads and on mature cheeses
| Weight | N/A |
|---|---|
| Formato | 100ml slim, 250ml slim, 500 ml slim, 750ml slim, 1L, 3L Can or Bag in Box, 5L Can or Bag in Box |
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