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This is an excellent extravirgin biological olive oil, obtained from
olive trees of the quality of Leccino and Frantoiano, and hand picked at the
right moment of maturity, This comes
from the Monte Amiata hills, and is crushed by a fully automated cold press
machine. The olive trees of this area,
greatly favoured by climate and territory, have resulted in a product that is
especially appreciated for its characteristic intensely fruity taste and for
its very low grade of acidity. Its production requires today, as in the
past, all the attention, precision and care that should be dedicated to such a
high quality product. In order to
merit the trade mark of extra virgin, the oil has to be without defects and in
accordance with the chemical-physical parameters fixed by international
standards which require that acidity does not exceed the value of 1 gram per 100 grams of the product
(1%). The olives, which are only taken
from local olive trees, are picked by hand, in accordance with a method that
today still remains the best because it enables a selective harvesting, This fully guarantees the integrity and
respect due to the fruit, which is fundamental to the quality of the product
and does not inflict any damage on the tree itself. Every precaution is taken to avoid bruising,
and to ensure that the olives are taken to the local oil press in the quickest possible
time. They are then cold pressed on a
granite mill so as to avoid any chemical reactions. Being a natural product, extra virgin oil is
linked to seasonal changes which can result in
taste and colour changing from one year to another, or being modified
from one month to the next.
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