area of origin: Monte Pisano in provincia di Pisa
cultivar: Frantoio (95%) + ipollinatori (moraiolo, pendolino e leccino)
altitude: 200 mt.
number of olive trees: 2000
acidity: 0.1 %
raising method: hand piked
extraction: cold (22/25°
oil mill location: Vicopisano (Pisa) at ground floor of the farm
odor: fresh grass
flavor: fresh, bitter and pungent
use: bruschetta, salads, soups and stews, fish and grilled meats
The oil has a lovely green-gold colour; it tastes fruity and refined. If it is consumed when it has just been pressed, it is lively, stings the palate slightly and has a pleasantly bitter flavour. Over time it mellows and sweetens. Used “raw” in the kitchen and at the table, it imparts a unique flavour to bruschetta and salads, soups and stews, fish and grilled meats. Its sweet and delicate flavour is highly regarded in Italy and abroad.