ORGANIC EXTRA VIRGIN OLIVE OIL

Our olive groves are located at an ideal altitude of approximately 250 meters above sea level (60 km as the crow flies), with excellent sun exposure. This guarantees the low acidity of the oleic acid.

The harvest takes place in mid-November. The olives are hand-picked, placed in small crates, and taken to the mill for pressing within 12-24 hours. Only a first pressing is performed to preserve the heart of the olives. The pressing is done using the cold pressing method (temperature no higher than 27°C).

The resulting oil, in very limited quantities to preserve its exquisite quality, is unfiltered to ensure the product’s authenticity and enhance its health and nutritional benefits.

Excellent as a condiment for any Mediterranean dish, excellent on salads, carpaccio, soups, Tuscan bruschetta, and schiacciata fiorentina, and also ideal for making desserts instead of butter.

Particularly suitable for feeding children.