Our Extra Virgin
In the mouth it presents an intensity halfway between spicy and bitter, while remaining balanced . Our olives are pressed every day during the harvest period, thus preserving intact organoleptic and chemical properties.
Our extra virgin olive oil comes from olives of the Moraiolo variety, mostly Leccino and Frantoio, in smaller proportions.
The Moraiolo variety gives the oil particular characteristics; in fact, this is among the varieties that boasts the highest content of polyphenols , substances that are important for human health, the properties of which, under study, are still partly unexplored.
Collection and extraction method
The olives, coming from the Fonte Torre olive groves, are harvested directly from the tree between October and November, i.e. when they begin to change color from green to black and have the highest content of health-promoting compounds.
Once they arrive at the mill, they are pressed within 24 hours of collection, to avoid deterioration that could lead to defects in the final product.
The extraction method used is the continuous cold extraction system in which the temperature of the olive paste does not exceed 27° C, in this way the organoleptic qualities of the olives are not altered, to the advantage of the final quality of the oil.
These precautions allow us to obtain an oil with low free acidity, a very low number of peroxides and no defects in taste and smell.
Our oil has particular gastronomic characteristics: it is fruity with bitter and spicy notes, which overall do not clash, but rather make it harmonious on any paired dish.