Fruity | Bitter | Pungent |
Our extra virgin olive oil is obtained by pressing different types of olives: frantoio, leccino di Pescia, leccino del Corno, moraiolo, pendolino-piangente, morcaio . Our extra virgin is obtained by crushing fresh, first quality olives ONLY, picked and immediately subjected to cold pressing, which have not undergone other treatment in addition to washing, separation from twigsand leaves and centrifugation. The climatic and environmental conditions, the varieties and methods of cultivation of olive trees, fruit picking, the right degree of ripening and skillful pressing procedures are the elements that determine the quality of our extra virgin: its harmonious taste and the fruity aroma, characterized by hints of artichoke and thistle, of freshly grass just cut and almond mixed to notes of bitter and spicy are indicators of a great natural product, rich in polyphenols - powerful antioxidants - which preserves all its healthy properties.