Extra Virgin Olive Oil is a product that the market has always appreciated, being the icon of eating well in Tuscany. Its most important characteristic is that it has a very low acidity (between 0.1 and 0.3%). It is naturally rich in polyphenols, those excellent substances that have a high antioxidant power. It is also recognized worldwide as one of the main ingredients of the Mediterranean diet. The highest quality Extra Virgin Olive Oil is produced in Tuscany, through the first cold pressing of the “Frantoio”, “Moraiolo”, “Pendolino” and “Correggiolo” olives.
The olive harvest, directly from the plant by manual "picking", takes place in the month of November. The cold pressing of the olives takes place within 12 hours of harvesting at a high-tech oil mill, certified for the processing of quality olives. The oil is "cleaned" of impurities before bottling, through natural static decantation. This is the reason why it is not filtered: to ensure that the product does not lose its intrinsic qualities. It is stored throughout the year in stainless steel tanks at a controlled temperature of 18°C.
Extra Virgin Olive Oil must be stored in a cool, dry place, away from heat sources and direct sunlight. It has an intense and brilliant green color which tends to change over time until it becomes golden yellow. The aromas are those of fresh olive accompanied by hints of almond and green leaf. The taste is medium fruity, with a pleasant and delicate spicy sensation.
It is suitable for enhancing the flavor of raw and grilled meats, boiled legumes, and all those dishes with an intense and lively character.