EXTRA VIRGIN OLIVE OIL
This is an oil obtained from a blend of olives (moraiolo, frantoio, leccino, olivastra, pendolino) which is slightly fruity with hints of fresh olive. It has an after-taste of artichoke and thistle, is slightly spicy, and ranges in colour from green to yellow, with golden highlights.
It is processed cold at a controlled temperature of less than 27 degrees, in a period which goes from 20 October to 20 December. The area of production is Val d’Orcia.
At the moment of production, it has a very low level of acidity, on average between 0.10% and 0.20%, and if properly stored in a cool, dark place, reaches a maximum of 0.40% after the summer.
The total level of acidity permitted by regulations for an Italian extra virgin olive oil is 0.80%.
It is excellent consumed straight from the bottle, but is suitable for all dishes, including fish and fried food.
The oil is available in 0.25 ml, 0.50 ml, 0.75 ml, 3 l or 5 l formats.
This oil can be produced according to our GEO2 protocol of sustainability that is certified by a collar placed on the neck of the bottle.