Name: Italian Extra Virgin Olive Oil
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.

Quantity	Price	Discount
3-5	€11.64	3%
6-11	€11.28	6%
12-17	€10.56	12%
18-23	€9.84	18%
24-29	€9.12	24%
30-35	€8.40	30%
36+	€7.68	36%

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 subtle aftertaste of artichoke. 100% Italian oil, it represents the highest expression of the art of olive oil production in our country.

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: Italy
Altitude: 300 m a.s.l.
Yield: 30 hl
Acidity: 0.16%
Polyphenols: over 500 mg/kg (antioxidants)
Tocopherols: 261 mg/kg (Vitamin E)

Olive Varieties

40% Leccino, 40% Frantoiano, 20% Moraiolo Pendolino

Harvesting

Manual harvest in early November

Production Process

Olives are crushed within 6 hours of harvesting using a hammer crusher, in a continuous and partitioned system. Processing takes place in a continuous-cycle oil mill at controlled temperatures below 27°C (cold extraction).

Tasting & Organoleptic Characteristics

Color: Green with yellow hues
Aroma: Fruity, green, with leafy notes
Flavor: Bitter and spicy, with hints of artichoke and almonds

Suggested Food Pairings

Perfect with roasted and grilled meats, soups, cooked legumes, salads with fresh and crisp vegetables, and delicious drizzled over toasted bread.

100% Italian extra virgin olive oil

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