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

Traditional – it is the extra virgin olive oil which originates from green and black olives picked during the central part of the olive harvest. All olives are pressed in our olive mill Frantoio Santa Téa with exclusive methods. The filtered olive oil is then stored in a protected atmosphere allowing the herbal and fruity aromas to blend together in creating a special balanced flavor.

Production area of ​​the olives: in the best areas in Tuscany and Italy, according to the quality harvest.
Cultivar: italian varieties.
Period of harvest: from October to December.
Processing times: within 15 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.
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: non-refillable cap
Taste: full-bodied, harmonic with bitter and spicy with almond sensation.
Colour: golden with green lights.
Recommended on: ideal for dressing salads and every day grilled meat. Perfect with potato herbs ravioli.

For more information about price and quantities, don’t hesitate to contact us at sales@mories.org