| EXTRA VIRGIN OLIVE
OIL |
| Denomination: |
Extra Virgin
Olive Oil from Tuscany. |
| Cultivar: |
Frantoio 60%, Moraiolo
30%, Leccino 5% and Pendolino 5%. |
| Production
area: |
Olive groves situated
at 400 metres sea level. On ground of medium mixture and
extends over 44 hectares with about 8000 plants. |
| Harvesting: |
From the end of October
until the end of November. |
| Type of
Harvesting: |
Manual stripping to
assure a perfectly healthy fruit and the best ripening
time. |
| Processing: |
The olives are washed
with water jets at room temperature and worked mechanically. |
| Pressing: |
The olives are crushed
with granite millstones within 12 hours of being harvested,
producing extra virgin olive oil of the first squeezing.
This isn't filtered to keep all its characteristics
intact. |
| Yield: |
about 15% |
| Sensorial
points: |
Bright green colour
with golden reflexes and intense perfume of persistent
fresh field grass, artichoke hearts and a little bit of
aubergine. It's got a good structure, fruity flavour
and at the beginning slightly hot with herbaceous scents. |
| Gastronomy |
The best use of this
product is in its natural state poured on a plate of vegetables
such as "pinzimonio", on soups, vegetable salads,
making of sauces, on roasts and in frying. |
