Italian Extra Vergin Olive Oil

Organic production of Extra Vergin Olive Oil

Variety: Frantoio, Leccino, Moraiolo

Our extra vergin olive oil comes from the mineral fields of the Tuscan Coast. The olive harvest is done entirely by hand, followed by pressing within four hours from harvesting to ensure quality and aroma, taste and color and maintain very low the acid level, all this thanks to the dedication of those who work every day and live in this lands.

Organoleptic Characteristics:
Color: intense green with golden reflections yellox.
Aroma: Hints of olive with herbaceous tones.
Taste: Strong body soft and smooth, fruity flavor with a slight spicy final.
Structure: Full-bodied and very palatable.

Olio_2013

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