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 a Tuscan PGI extra virgin olive oil is 0.60%.
It is excellent consumed straight from the bottle, but is suitable for all dishes, including fish and fried food.
The Toscano PGI certification is issued by the Consortium for the protection of Tuscan PGI extra virgin olive oil, which monitors and certifies all stages from production to the end consumer. All producers must be members of the consortium and must respect the regulations for production. All the stages, from the production of the olives, their processing, up to storage and bottling, must be traceable. Before bottling, the oil is subjected to controls regarding traceability and both chemical and organoleptic analysis. After this, the Consortium is issued with the authorisation for bottling and numbered labelling. The website of the Consortium for the protection of Tuscan PGI extra virgin olive oil offers a service for consumers which allows traceability of the product: we can use the reference number printed on the label to trace back to the producer of that specific bottle of oil.
The oil is available in 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.