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.