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Vintage: 2024
Cultivar: correggiolo, frantoio, moraiolo, maremmano, maurino, pendolino and leccino
Soil: the plants grow on hills between 330 and 450 m above sea level; clayey, silty soil of pliocene origin.
Harvest: by hand, late october, november
Processing: the olives are harvested and transferred to the mill in crates within 24 hours. a continuous cycle system is used with an integral extraction system without the addition of external water and with processing temperatures below 27°c. this system allows the oil to maintain its strong organoleptic characteristics unaltered over time.
Filtering: the oil is not filtered. therefore, it may give rise to a deposit that does not alter its quality.
Color: bright green with blue highlights in the first months immediately after pressing. then the color tends to remain bright green but with gold highlights.
Smell: fruity, with a typical pungent smell of fresh grass and artichoke
Taste: fresh, fruity of green beans and characteristic artichoke; spicy and persistent finish. clean, dry, fluid.
Pairings: it is recommended raw as a dressing for salads, raw and cooked, with legume soups or pappa al pomodoro; as a vinaigrette (emulsion with vinegar or lemon and salt) on boiled cauliflower; on steak, on grilled aubergines or peppers; to make spicy and tasty mayonnaise. in the preparation of green sauce.