100% Italian Organic Extra Virgin Olive Oil from our farm near Siena.
Packs of 250, 500 and 750 ml.
Produced by a cold pressing that is carried out 4 hours after the fruit is harvested, the three varieties: Leccino, Canino and Frantoio come together to create an oil that many describe as "enhances but does not alter" the flavors of all dishes. which it is combined with. The tin is always accompanied by its single package in natural cardboard.
TECHNICAL DATA SHEET
TYPE OF OIL: Tuscan Extra Virgin Olive Oil PGI
VARIETY: Frantoio, Moraiolo, Leccino, Leccio del Corno
PRODUCTION AREA: Siena, Montalbuccio locality
ALTITUDE: 340 m (above sea level).
SOIL TYPE: Medium mixture
GROWING FORM: Open planter with 5 x 6 m planting pattern;
HARVEST PERIOD: Mid-October
TYPE OF COLLECTION: Manual with rods, combs and mechanical shakers.
MILLING: Immediately after harvesting, cold, in a continuous mill.
EXTRACTION: By natural decantation
STORAGE: In stainless steel tanks at controlled temperature, with nitrogen
CHEMICAL ANALYSIS: Acidity max 0.6% - Peroxides: ≤16 meq O2/Kg - Polyphenols: ≥ 100 mg/kg
ORGANOLEPTIC ANALYSIS: Initially dark green in colour with golden highlights. Over time it undergoes chromatic variations with shades tending towards yellow. Marked aroma with a hint of freshly mown grass. Fruity flavour with balanced bitter and spicy notes that leave a rounded finish.
PAIRING: Its delicately aromatic taste makes it excellent as a raw vegetable, pinzimonio and bruschetta condiment. When cooked, it is ideal for the preparation of traditional Tuscan dishes, especially those based on pulses, or as a tasty ingredient in soups, meat and fish dishes.
STORAGE: In a cool place, away from light, at a temperature of between 14 and 18°C, away from heat sources and products that give off particular odours. It is advisable to consume it within 8-10 months of pressing in order to enjoy it at the peak of its aroma.
75 cl, 50 cl and 25 cl PACKAGES