Our extra virgin olive oil is born from the blend of four distinct cultivars:
- Moraiolo
- Leccino
- Frantoio
- Maurino
Our ultimate goal is to always achieve the highest possible quality. For this reason, the olives harvested throughout the day are pressed that very same evening. This step is crucial, as the olive paste is highly delicate and prone to oxidation. By minimizing the time between harvesting and milling, we prevent this issue, ensuring the resulting oil possesses exceptional organoleptic qualities.
On the nose, our oil opens with an intense, deep, and enveloping aroma. It features herbaceous and mineral notes, accompanied by a full-bodied and remarkably persistent flavor. It finishes with that unmistakable, typical "tingle" (pizzicore) that characterizes the finest oils of our region.
It pairs beautifully with fresh vegetables, soups, salads, and grilled meats.