Production characteristics: the varieties of olives cultivated and used to make this type of oil are among the most widespread in the Chianti zone: Frantoio, Moraiolo and Leccino. The olives are selected and harvested by hand about half way through November, when they reach optimum ripeness, and are taken to the olive mill within 24 hours to be processed. The pressing process is carried out using a continuous cycle system and the olives are cold-pressed every day to maintain the original aromas in the product and convey a low acid-content, thus obtaining an excellent quality oil.
The oil undergoes gentle natural filtration before being bottled and stored at a temperature of 16°C.
Appearance and sensorial characteristics: it has a deep, bright green colour with slight golden hues and an intense and fruity aroma with herby notes. The taste is very fine, pervasive and slightly spicy with an aftertaste of artichoke.
Indications: its qualities are enhanced when used raw, on dry dishes such as “bruschetta”, soups, meat, salads and other dishes.