Production area: Hills surrounding San Gimignano at 250- 300 mt altitude
Plants: Correggiolo, Moraiolo, Leccino e Frantoio
Maximum production per plant: Kg 10-15 of olives which gives about 1,2 -1,5 lt of olive oil (about 12%)
Harvest: Strictly by hand at the end October – beginning November. Olives are collected in little cases and pressed within 24 hours.
Pressing: According to the “cold method” we press our olives under controlled temperature which cannot be over of 27degree. We keep only the very first pressing and we do not filter our olive oil in order to get the maximum quality.
Acidity: 0,1-0,2% (an extra-vergin olive cannot be over 0,8% )
Colour: Deep green when it is young, then coming a straw-like yellow with green reflections
Bouquet: Intense, very fruity with strong notes of artichoke ,apple and a light almond
Taste: Delicate, not a greasy one, but finely spicy with a nice bitter aftertaste
Food to combine: It is very popular in the Tuscan cuisine. For its very high quality, we suggest you to use it raw for salads, vegetables soups, bruschette and pinzimonio. Excellent with fish and raw meat. It is very recommended in children feeding.