Olio Extra Vergine di Oliva Toscano

Indicazione Geografica Protetta

Types of cultivar: Moraiolo, Frantoio, Leccino and Pendolino.
Technical notes: olives are harvested manually in October. Processing of the olives must take place within 24 hours of picking.
Extraction: continuous cycle method with centrifugation. Cold extraction.
Storage: in stainless steel containers at controlled temperatures of 18° C. and under nitrogen.
Production: 4000 lt.
Number of plants: 3300 trees, ages ranging from 30 to 100 years.
Soil types: medium mix with limestone marl.
Altitude: 300-500 mt a.s.l.
Exposure: South-West.
Acidity: 0,10%.
Filtration: unfiltered, with periodic decantation only.
Sensory examination: medium fruity oil, with fresh green notes that recall olives and grass, with a note of green almonds. In the mouth it is dense, with a bitter and slightly spicy note.
Pairing suggestion: to be combined with vegetables, soups, legumes and meats.