Description

History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole extra virgin olive oil production process, from the harmonious management of the olive orchards to the selective harvesting of the fruit at its perfect stage of ripening, from the crushing of the olives to the mixing and rigorously cold extraction, right up to the bottling and careful storage of the oil.

Mono-cultivar Frantoio

The Monocultivar olive oils are born from the selection in the field and from the pressing of a single olive variety, a limited selection, with a unique and unmistakable taste.
This monovariety was created since 1983 from the single variety of Frantoio olives.
Intensive fruity, enriched by herbaceous sensations of artichoke that complete its harmonious and balanced taste, with a clear spicy end.

Production area of ​​the olives: Santa Téa’s and Reggello territory and neighboring areas.
Cultivar: Frantoio.
Period of harvest: October – November.
Processing times: within 10 hours from picking.
Cleaning olives: removal of stems and leaves using patented machines and olives washing with purified water.
Processing: a continuous airtight cycle, under nitrogen. Extraction at a controlled temperature (cold extraction) in absence of oxygen.
Production: limited.
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic level control.
Security: non-refillable cap.
Fragrance: a fresh olive flavor with an intense herbaceous aroma.
Taste: strong, full-bodied with a spicy aftertaste. Balanced with the harmonic sensation of artichoke.
Color: emerald green with hints of gold.
Recommended on: excellent on red meat and grilled vegetables. Ideal on vegetable flans.