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olio_copertina

EXTRA VIRGIN OLIVE OIL

MORAIOLO

Essay olfactory and tasting

Scent of olive and forest, slightly pungent. Persistent bitter and spicy, woody, musk, aromatic herb.

Serving Suggestions: vegetable salads, pasta garlic olive oil and pepper, dip, bruschetta, tasty soups, red meat, lentils, beans, roasted mushrooms.

FRANTOIO

Essay olfactory and tasting

Scent of olives, grassy, ​​pungent scent of herbs, taste bitter almond, artichoke, spicy, bitter, balanced, floral notes.

Serving Suggestions: salads, soups, bruschetta, pasta dishes, fish -flavored, velvety chickpeas and/or celery, omelettes with artichokes, asparagus.

LECCINO

Essay olfactory and tasting

Scent of olives, herbaceous, slightly pungent taste of almond, sweet, spicy and slightly bitter aftertaste, floral notes and apple.

Serving Suggestions: delicate dishes and subtle aromatic notes. Delicate fish and steamed as sole or plaice. In the preparation of sweets and ice cream, in risotto, in the preparation of mayonnaise, salad of barley, velvety pumpkin and leek, weaning babies, for all those who love delicate flavors.

Our oil is produced from olives grown organically on our farm of 30 acres at 450mt above sea level on the hills between Umbria and Tuscany.

P1020687

The installation of 6 hectares of olive grove was planted in 1998 on the basis of a project which planned to obtain the mono-varietal oils derived from cultivars typical of the area : MORAIOLO , FRANTOIO, LECCINO.

The olives are harvested mechanically , to the right degree of ripeness , from the middle of October.

 

STP83280

The collection method provides a shaking of approximately 6 seconds of the plant , the olives fall into a cloth umbrella kept lifted from the floor and carried by the shaker machine , this allows the maintenance of the integrity of the olives so that does not undergo a process of oxidation and degradation of quality.

The olives are pressed the same day at the nearby mill that uses the method of extraction is still cold (processing temperature not exceeding 27 degrees) so:

  • the excellent geographical location and climate that reduce pest attacks
  • the separation of the cultivars which allows the collection of the same staggered to achieve the right level of maturity for each variety
  • mechanized harvesting that reduces the time and respects the integrity of the plant and the olive
  • certified organic cultivation and traced, crop care constants ( rational pruning , fertilizing , organic soil management )
  • the method of cold extraction within 24 hours of collection
  • care in storing oil away from sources of heat , direct sunlight and oxygen

all of the above said helps to make our organic olive oil a product of high nutritional value and taste , rich in polyphenols , low acidity and low peroxide value.

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