Olive oil

There is a spontaneous blend of differing cultivars that grow side by side, co-existing with the surrounding vegetation.

Harvest

The olive tree varieties that grow on our farm are the Frantoio, Moraiolo, Leccino and Pendolino. Every so often we also find a Rossellino tree (an old variety with bunches of red, round olives), or even a wild olive tree with not much fruit and small leaves. The olives are picked by hand from the trees, which have always been distributed more or less randomly across the farmland (deliberately, it seems!), making it impossible today to harvest them in any other way.
The various areas of the farm, and the differing ripening times, make each pressing a new experience. At each harvest, all these diversities are mixed together, generating a balanced taste in each nuance of flavor. Producing single variety olive oil requires an organized, uniform olive tree planting programme, whereas our olive groves are long-established, and mixed.

Harvest

The olive tree varieties that grow on our farm are the Frantoio, Moraiolo, Leccino and Pendolino. Every so often we also find a Rossellino tree (an old variety with bunches of red, round olives), or even a wild olive tree with not much fruit and small leaves. The olives are picked by hand from the trees, which have always been distributed more or less randomly across the farmland (deliberately, it seems!), making it impossible today to harvest them in any other way.
The various areas of the farm, and the differing ripening times, make each pressing a new experience. At each harvest, all these diversities are mixed together, generating a balanced taste in each nuance of flavor. Producing single variety olive oil requires an organized, uniform olive tree planting programme, whereas our olive groves are long-established, and mixed.

Olive grove
Olive grove: specialized, 300 trees per hectare
Cultivar: frantoio, moraiolo, leccino, pendolino (mixed)
Altitude: 150-250 mt asl
Method of cultivation: non-intensive, no weed-killer, no chemical fertilizers, and no pesticides
Harvest: October and November, only from our own trees
Pressing: daily cold pressed oil, using 9 Kg olives for 1 liter oil
ORGANOLEPTIC VALUES

Extra virgin olive oil, well-balanced,  with a medium fruity, bitter and spicy perception

CHEMICAL VALUES
Free fatty acids (% oleic acid): 0.18  (<0.5%*)
Number of peroxides (mEq O2/kg): 5.3  (<16*)
Biophenols (mg/kg): 594  (>80*)
Tocopherols (mg/kg): 375  (>60*)
Olive grove
Olive grove: specialized, 300 trees per hectare
Cultivar: frantoio, moraiolo, leccino, pendolino (mixed)
Altitude: 150-250 mt asl
Method of cultivation: non-intensive, no weed-killer, no chemical fertilizers, and no pesticides
Harvest: October and November, only from our own trees
Pressing: daily cold pressed oil, using 9 Kg olives for 1 liter oil
ORGANOLEPTIC VALUES

Extra virgin olive oil, well-balanced,  with a medium fruity, bitter and spicy perception

CHEMICAL VALUES
Free fatty acids (% oleic acid): 0.18  (<0.5%*)
Number of peroxides (mEq O2/kg): 5.3  (<16*)
Biophenols (mg/kg): 594  (>80*)
Tocopherols (mg/kg): 375  (>60*)

Harvest 2018

Olives are picked early in October and November, and cold pressed as good as possible.

Shop now