Price per Unit (pezzi):
16.00
(including 20 % tax)
The olives - Correggiolo, Moraiolo and Leccino - are hand-picked in November before they are fully ripe and transported to the frantoio, the olive mill. Olives which have fallen from the tree because too ripe, or otherwise damaged, are left. The olives have to be crushed with heavy millstones as soon as possible so that the olive oil will have less acidity and bitterness and be smoother and more aromatic. The resulting pulp is smeared on woven disks which are piled up, and then softly pressed. The green-yellow liquid that runs off is then separated. The vegetable water and some remaining particles are discarded. The extravirgin olive oil is then stored in a cool (about 10-12°C) and dark place, in huge terracotta-bowls, where it rests for 3-4 months to decant slowly. The final stage involves bottling the olive oil.
Fullbodied, rich in fresh, green aromas, nutty flavour and very persistent.
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