Extra Virgin Olive Oil Organic Monocultivar “Libratum”

First pressing only

Production area: Hills surrounding San Gimignano at 250- 300 mt altitude

Plants: selection of the best Moraiolo olives

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 beginning of November. Olives are collected in little cases and pressed within 24 hours.

Pressing: In a selected organic mill. 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, paper filtration 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.

Additional information