Our exclusive pitted oil is cold extracted at a temperature of less than 28. By removing the core we extract the oil only from the olive pulp. In this way we obtain a less bitter and aggressive oil that is able to preserve itself and maintain its characteristics longer than traditional oils

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Olive production area: Valdinievole (Pistoia province)
Cultivar: Frantoio, Leccino, Moraiolo and other indigenous activities
Olive harvest period: from October to December
Processing time: 8-12 hours from collection
Olive cleaning: defoliation and separation of foreign bodies (twigs, leaves) by means of a patented system, washing with water.
Processing: continuous cycle with stoner to eliminate the woody part of the olive and obtain oil only from the pulp, kneaders in a controlled atmosphere, temperature 27 ° (cold), separator
Production: limited
Filtering: with pure cellulose
Storage: in stainless steel containers, at controlled temperature, under nitrogen
Safety: anti-filling metering cap
Bouquet: light fruity with vegetal notes of aromatic herbs
Taste: soft flavor with imperceptible bitter and spicy notes
Color: green with golden reflections
Recommended match: ideal to accompany good fish or to season a salad or on dishes where you want to enhance the taste and aroma of the dishes

Additional information

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