Italian extra virgin olive oil

Organic production of Italian extra virgin olive oil

Varieties: Frantoiano, Leccino, Moraiolo

Our extra virgin olive oil comes from the mineral soils of the Tuscan coast. The olive harvest is carried out entirely by hand , followed by pressing within 4 hours of harvesting to guarantee quality and aromas , taste and colors and keep the level of acidity very low, all this thanks to the dedication of those who work and live those lands every day.

Organoleptic characteristics:
Color: Intense green with golden straw reflections.
Nose: Hints of olive with herbaceous tones.
Taste: Robust, soft and velvety body, fruity flavor with a slight spicy finish.
Structure: Full-bodied and very palatable.







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