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 Leccino

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.

The monocultivar Leccino is obtained from the selection in the fields of just this variety, the timely pressing, and the exclusive method of extraction of Frantoio di Santa Téa. As a result you have all the natural characteristics that are expression of this cultivar.

Production area of ​​the olives: Tuscany territory and other italian selected areas.
Cultivar: Leccino.
Period of harvest: October – December.
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: delicate with fresh olive sensations
Taste: light fruity with fresh almonds sensations. Balanced in the mouth with slight feeling herbaceous.
Color: green with golden reflections.
Recommended on: perfect on risotto and steamed fish. Excellent on fish salads
The product is offered in bottle of 20ml, 100 ml, 250 ml, 500 ml.

Prices vary according to the quantity- for wholesales, please contact us for offer at sales@mories.org