A juice of olives, that’s what my Extra Virgin IGP TUSCAN Olive oil is, guaranteed by the Protection Consortium.
My oil is the result of only five steps: management according to organic and sustainable farming of olive groves; harvesting of olives directly from the tree, by “hand stripping” at optimum ripeness; olive pressing within 12 hours after collection at a high-tech mill, certificated for the transformation of organic olives; cold pressing of the olives; oil filtration and storage in thermal steel containers.
The extra-virgin IGP Tuscan olive oil I produce is subjected to chemical and sensory examination by a commission recognized by the Minister of Agriculture and it is guaranteed by the Consortium for the Protection of IGP Tuscan Oil. It has an acidity of between 0.1 to 0.3%, it is rich in polyphenols, substances that have a high antioxidant power, and it is recognized as one of the most important ingredients in Mediterranean diet.
Oil data sheet
Classification: Extra Virgin IGP Tuscan Olive Oil
Olives Variety: 75% Moraiolo 20% Leccino and 5% Frantoio, from organic farming.
Production area: Vinci – Florence – Tuscany
Production technology: olives harvesting directly from the tree by “stripping”, in November. Cold pressing of the olives within 12 hours after collection at a high-tech mill, certificated for the transformation of organic olives. Filtration by gravity with sterile cotton discs.
Storage: In stainless steel tanks at controlled temperature of 18 ° C.
Bottling: Bottled after the approval of the Consortium Virgin IGP Tuscan Olive oil.
Storage: Stored in a cool, dry place away from heating and direct sunlight.
Tasting Notes: intense and bright green colour with shades of golden yellow across time , fresh olive aromas accompanied by hints of almond and green leaf, fruity taste with a pleasant and delicate spicy sensation.
Acidity: between 0.1% – 0.3%
Food pairing: Indicated to enhance the flavour of raw meats and grilled or boiled legumes, and all those dishes with an intense and rich character.