Extra Virgin Olive Oil

Geographical Location:
Loc. Ripa d’Orcia – Castiglione d’Orcia (Si).

Variety of Olives:
Correggiolo ( 60% ), Leccino e Moraiolo ( 40% ).

Production Technique:
The “Brucatura” that is to say the stripping-off the olives made during November and December and the pressing within two days are of the utmost importance in order to keep unchanged the organoleptic and beneficial qualities, making of this olive oil an ideal seasoner for all kind of recipes.

Tasting Notes:
Very low acidity, less than 0,2%; deep green colour with yellow-golden glares; it smells fruity and persistently of properly ripe olives and artichoke. It is palatable and it has an unmistakable tuscan personality : the fresh flavour of the new mown grass is characterised by a slighty bitter and spicy aftertaste.

Ageing period:
Two years.

Producer’s Advice:
It’s delicious poured over hot boiled vegetables, over cooked legumes, and it can also be added directly to soups at the last minute. All types of meats and fish can be cooked and roasted with our Extra Virgin Olive Oil.

Production:
2000 - 3000 litres per year.

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