Tuscan ExtraVirgin Olive Oil – Tin plate Can 0,50 liters
VARIETIES: Frantoio, Leccino.
AREA OF CULTIVATION: 100% Tuscany
PEST MANAGEMENT: integrated pest control, low environmental impact.
FERTILIZATION: 100% organic
HARVEST: secondthird week of October.
METHOD: Exclusively manual, stripped and carried in small wooden baskets. Branches are not shaken or beated, to prevent any damage to the tree.
PRODUCTION: Olives are defoliated and pressed within 24 hours from harvesting. Olives are washed with cold water and pressed to a pulp by a stainless steel mill. The pulp is then kneaded at a controlled temperature (max. 22 °C) and finally Extra Virgin Olive oil is separated by water with a centrifuge.
ACIDITY: Extremely low, below 0.2%
PEROXIDE VALUE: Extremely Low
NOSE: Fresh vegetal scents of olive leaves, artichoke and cut grass, sweet almond.
PALATE: Pungent, spicy, astringent and bitter upon bottling. With time, its evolution leaves room to milder and gentlier flavours, while keeping its typical spicyness and a pleasantly bitter finale. Similarly, its aftertaste is green and dry in its first months, and milder with age.
NOTES: our ExtraVirgin Olive oil is NOT FILTERED. Therefore, sediments might be present (or appear with the passing of time) in the bottom of the bottle. This is an expected consequence of the natural evolution of the Product.
More information about Tuscan ExtraVirgin Olive Oil is available here: Agraria.org