Made in Tuscany – Italy – in Limited Edition
From the harmonious balance of these different varieties, Frantoio, Correggiolo, Moraiolo and Leccino, comes an oil, unique in its flavour and tradition, made from fresh, healthy, green and ripe, olives.
The olives are harvested in November; by hand, in order to maintain the integrity of the fruit, in all its freshness. Every two days the olives are taken to the mill, where the pressing is done within six hours of being picked, in order to prevent oxidation and to obtain an oil with a low acidity level. The fresh pressed oil, is first filtered, then stored in stainless steel tanks, in an envirnment with little exposure to light, and a storage temperature of between 10° and 20° C , to maintains its organoleptic characteristics.
- Rich and intense, with hints reminiscent of fresh scents, fragrances, vegetable and fruit, and a pleasant note of freshly cut grass. Harmonious, clean, and slightly peppery; characteristic. In the detail, remaining particularly intense, are hints of artichoke, then tomato and celery, and a herbaceous note, and thyme.
- The oil appears intensely vegetale, with well-defined hints of artichoke, which are evident and in harmony with a fruitiness. The aromas perceived in the nose, confirmed in the taste, are altogether pleasant, enriched with a delicate fragrance that evokes the fresh olives. It moves smoothly in the mouth, smooth and fresh, despite its low acidity. The oil, which follows the taste, remains whole, round and fragrant, with a final pleasantly light bite, characteristic and sophisticated, at the same time.
- A little olive oil adds to a Tuscan soup, Ribollita, bruschetta, grilled meats, dips, cannellini beans, and fish.
Frantoio, Correggiolo, Moraiolo, Leccino
Nutritional values per 100 ml (3,53 oz.)
- 3762kJ – 899Kcal
- Saturated Fat: