OliveOil
The guide to the italian Producers of olive oil
Olive Oil
oliveoil
The best extra virgin olive oil purchased and received directly from the producer without brokerage business.
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SOCIETA' AGRICOLA IL FRANTOIO DI VICOPISANO, Olive oil

SOCIETA' AGRICOLA IL FRANTOIO DI VICOPISANO, Olive oil

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: october
raising method: hand piked
extraction: cold (22/25°
oil mill location: Vicopisano (Pisa) at ground floor of the farm
look: clear
color: green-gold
odor: fresh grass
flavor: fresh, bitter and pungent
density: fluid
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.

 
SOCIETA' AGRICOLA IL FRANTOIO DI VICOPISANO    P.I. 01655040507