Name: Italian Extra Virgin Olive Oil
SKU: olioextraverg_01_v1
Availability: InStock

Italian Extra Virgin Olive Oil

€12.00

With a bright golden green color, this oil has an herbaceous aroma, with a slight spicy note and a mild artichoke aftertaste.
0.5-liter bottle.

The processing in the mill is done in a continuous cycle, always cold, to best preserve the organoleptic and tasting characteristics of the oil. With a bright green-gold color, this oil has an herbaceous aroma, with a slight spicy note and a slight aftertaste of artichoke. 100% Tuscan, this oil represents the highest expression of the art of olive oil production in our region. Leccino
This crop ripens in a very short time,
giving us an oil with a fruity and intense taste,
with hints of olives reminiscent of summer. Vegetable scents and a
slight note of bitterness and spiciness can be perceived in every
sip, making it
a unique oil. Frantoiano
Productivity and climatic resistance are
the characteristics that distinguish
this plant. Its ability to adapt to
any situation and to always produce an oil of
great value makes it a real treasure
for enthusiasts.

The green color and the
fruity taste of medium intensity are just some of
its merits. Vegetable tones
of thistle and artichoke and a burst of
fresh grass can be perceived in every sip. Moraiolo
This cultivar loves hilly terrain and does not
fear a challenge. Its fruits are small but powerful,
and give us a deep green oil with a fruity taste and hint of leaf. Its woody notes and high polyphenol content make it a unique and sought-after product Pendolino
Reliable pollinator and high yield, this
cultivar gives us an oil with unique
organoleptic characteristics. Its delicate taste and
hint of almond make it a highly valued and sought-after
product.

Territory: Tuscany
Altitude: 300 m.s.l.m.
Production: 30 hl.
Acidity: 0.16
Polyphenols: over 500 mg/kg (Antioxidants)
Tocopherols: 261 mg/kg ( Vitamin E) Tasting Notes
Olive Varieties: 40% Leccino, 40% Frantoiano,
20% Moraiolo Pendolino. Harvesting: Manual early November
Production area: company-owned olive groves in the Arezzo hills.
Crushing: Carried out within 6 hours of harvesting, with a
hammer crusher, continuous and partitioned. Processing in Frantoio: continuous cycle, cold.
Tasting and Organoleptic Characteristics:
Color: green with yellow hues; Aroma: Fruity, green with leafy sensation.

Tasting Notes: bitter and spicy with hints of artichoke and almonds. Food pairings: Roasted and grilled meats, Soups, Cooked legumes, Salads
fresh and crisp vegetables, delicious on roasted bread

MAECENAS IACULIS

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ADIPISCING CONVALLIS BULUM

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