Description
Tuscan Extra Virgin Olive Oil, Continuous Cycle and Cold Pressed
The processing in the mill takes place in a continuous cycle, always cold, to best preserve the organoleptic characteristics and tasting of Italian extra virgin olive oil. With a bright golden green color, this oil has a herbaceous aroma, with a slight spicy note and a delicate artichoke aftertaste.
100% toscano, questo olio rappresenta la massima espressione dell’arte della produzione di olio di oliva extravergine in Toscana.
Leccino – Fruity and Intense Tuscan Oil
This Leccino cultivar ripens very quickly, giving us an oil with an intense fruity flavor, with olive notes reminiscent of summer. In every sip, you can perceive vegetal aromas and a light bitter and spicy note, making it a one-of-a-kind oil.
Frantoiano – Tuscan Olive Oil of Great Value
The Frantoiano cultivar stands out for its productivity and climate resistance. The plant adapts easily and consistently produces high-quality extra virgin olive oil. Its green color and medium-intensity fruity flavor are just some of its qualities. In every sip, you can perceive vegetal notes of cardoon and artichoke and an explosion of fresh grass.
Moraiolo – The Oil Rich in Polyphenols and Leafy Aromas
The Moraiolo cultivar loves hilly terrain and resists environmental challenges well. Its fruits, though small, are potent: they produce an intense green extra virgin olive oil with a strong>fruity flavor and hints of leaves and wood. Its high polyphenol content makes it a valuable, healthy, and sought-after product.
Pendolino – Delicate Tuscan Oil with a Scent of Almonds
The Pendolino cultivar, known as a reliable and productive pollinator, offers a delicate extra virgin olive oil with unique organoleptic characteristics. Its almond hint and balanced flavor make it perfect for those seeking a light yet aromatic oil.
