Our extra virgin olive oil comes directly from our olive orchards.The harvest is carried out as naturally as possible, using a mechanical trembler, a huge clamp which grabs the trunk of the tree and shakes it for five seconds. This method means that the olives fall into the nets laid out below the trees without traumatizing either the fruit or the tree itself. The harvested olives are collected in crates with aerating holes. In the evening the olives picked that day are taken to the mill to be washed, crushed and pressed. The pressing temperature is less than 27’C which allows us to hold the certificate “cold-pressed”. After an hour we begin to see the oil.
Between the olives leaving the branches and the production of the oil 5 or 6 hours pass, but behind this process there is an entire year of care and hard work.
Main varieties of olives:
leccino, salivana, rosciola, pendolino
Use:
The oil has the aroma of freshly pressed olives and a harmonious flavor, sweet and spicy with a slightly bitter aftertaste. Suitable for all dishes, both cooked and raw.
Best for those who prefer a well balanced oil, neither too intense nor too delicate.
Storage:
The oil should be kept in a cool, dry area away from sunlight. In these conditions the oil keeps well even after opening.