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History of the bottle
How it was born
The cultivation of the olive tree has very ancient origins in Tuscany and on our hills the olive tree best expresses its qualities. Following an agricultural philosophy of balance and respect for nature, we cultivate our olive trees with care and attention and we are rewarded with a product that fully represents Tuscan excellence.
Harvest period
The olive harvest takes place from the second half of October until the end of November based on the ripeness of the fruits. The olive harvest is carried out on nets through electric shakers and the transport for processing is carried out within 12 hours of harvesting to obtain a better product.
Pressing Technique
The pressing is carried out by machines that extract the oil from the olives cold at temperatures below 25 ° C to avoid oxidation.
Average altitude
270m s.l.m.
Type of land
Medium-textured hilly, silty-sandy.
Tasting Notes
Intense fruity notes, soft slightly spicy flavor.
Pairing
Perfect for many dishes, above salads, on white and red meat, but also on hot soups that release their strong olfactory notes. On hot bread with a pinch of salt and pepper it becomes the king of Tuscan bruschetta.
Advice on conservation and curiosities
The oil is kept away from sudden changes in temperature and from contact with light. It has a natural resistance to oxygen so it has a good conservation even once the package has been opened. Extra virgin olive oil is a food with a not very long life, it does not have a real expiration date, but over time it loses all the properties that make it unique. A freshly produced oil has a greenish color and a very strong and pungent flavor, after just a few months the color fades to golden yellow and the flavor softens. The Tuscan custom is to use "new" oil on all dishes while the oil from the previous year or more is used in the kitchen for cooking the dishes themselves.
