Our Olive Oil

Features

ACREAGE OF THE OLIVE GROVES: 22 HA
ALTITUDE: 100 mt
NUMBER OF TREES: 5000
CULTIVAR: MORAIOLO 45% FRANTOIO 25% LECCINO 15% CORATINA 10% MAURINO 5%
POSITION: HILLS
GROUND: SANDY/SILT
HARVEST: HANDPICKED AND MECHANIC
HARVEST PERIOD: NOVEMBER
PRESSING: COLD PRESSING
ACIDITY: 0,2

Blend

A clean sense of smell, free with classical aromas of artichoke, Tuscan cardoon, freshly cut grass, cherry tomato and almond. Great balance and harmony immediately smelled. A spicy taste but not invasive, bitter and clear taste of olive pulp and aromatic herbs. Warm, almond flavored , with an aroma of pepper.The final taste is harmonious and immediate sweet and sour taste, complex and tasty. A typical expression of an Extra virgin olive oil that is Tuscan produced.

MonoCultivar

Maurino

Shiny golden and brilliant aspect, already precious for its color, Excellent fluidity, a clean sense of smell, Fresh and decisive with and evident heart of tomato, sweet and sour. A large spectrum of aromatic oregano, thyme, sage and sentoreggia. Soft taste, delicate and harmonious. Excellent with boiled fish in general, white meat, cannellini beans, lentils, flans, omelets and bruschetta. Elegant with cream of pumpkin and porcini mushrooms, fresh soft sheep cheese and salty ricotta.

Coratina

Oil of a yellow gold color, bright and shiny. Medium intense fruity, decisive and dry. Herbaceous and bitter. Very pungent, artichoke and almond. Of a sustained and aggressive taste. Great complexity, Excellent combined with mozzarella of bufala campana, soft cheeses rich in lactose and casein, sweet boiled vegetables, potatoes and carrots, cheese fondue and raw cut fiorentina steak.

Moraiolo

Oil of green color, bright and shiny, decisive smell of crushed olives. Hints of artichokes, unripe almond, herbal and aromatic. Large and bitter taste of high pungency. Oil with a superior complexity of a taste and smell. To combine with legumes in general, exclusively with plain food. Excellent with a legume soup, minestrone and ribollita soup. Perfect also with porcini mushroom topinambur risotto, seafood risotto. Octopus and calamari.

Frantoio

Oil of a green color, intense medium fruity with an excellent aroma of a bitter almond and a stalk of tomato. Warm, with a decisive aroma of a white pepper. Of an interesting taste because of a sustained bitterness and spice. A taste of olive pulp, artichoke and pine nut. Almond flavor. Excellent with wild meat dishes, wild boar, and baked or stewed venison with olives. Could accompany rack of lamb with herbs, guinea fowl with vegetable, leg of goat with oregano.

Leccino

Oil of a golden color with green reflects, medium intense fruity with pure hints of vegetables and herbs. with a good bitter taste and excellent sweetish balance. A harmonious taste that is very well balanced. Excellent when combined with blue fish, roasted food, lemon anchovies, stuffed calamari, fresh tuna casserole.