Our Extra Virgin Olive Oil is extracted mechanically from ITALIAN olives which we produce or we buy from the many olive growers in the area.
The typical olive cultivar of our the area are: Caninese, Leccino, Frantoio, Pendolino and Moraiolo. The olives once taken to the mill are processed in a short time, almost always in the same day of their harvest, so as to obtain a high-quality low-acidity oil with a high content of polyphenols. Its colour ranges from green to yellow, its aroma is fruity, its flavour is harmonic, well-rounded and slightly bitter. The oil is stored in temperature-controlled stainless steel containers to ensure optimal conservation of its organoleptic properties. Prior to bottling the oil is analysed in specialised chemical laboratories in order to guarantee our customers a high quality product and maximum food safety. Our Extra Virgin Olive Oil can be purchased in the company store, in shops selling typical local products; on request, products can be shipped to Italy and other European countries.
Available in the following formats:
- Organoleptic characteristics:
- the oil produced from early October to late November, has an intense aroma of freshly pressed olives, a deep green colour and a slightly spicy and bitter aftertaste. With the maturation of the fruit also the characteristics of the oil change. the taste becomes more delicate and the colour ranges from green to yellow.
- given its fragrant flavour this oil is perfect to be consumed without cooking it, on soups, on both raw and cooked vegetables, “pinzimonio” and “bruschetta”. It is excellent with fish, boiled meat and salads and to cook crunchy fried foods, thanks to its resistance to heat.
- Its degree of acidity has values ranging from 0.2% to 0.5%