Extra Virgin Olive Oil
Part of these olives (50-60% Moraiolo, 15-20% Frantoio, and the remainder a mix of Leccino, Pendolino, and Maurino), all hand-harvested, are picked in the month of December. The olives are quite ripe at that point and give a softer, more delicately flavoured oil. The health of the olives is always of prime importance, because quality - though undoubtedly a result of soil, climate, and the variety of olive employed - also depends on a manual harvest which does not bruise the fruit and a pressing which takes place no more than 24-36 hours after the harvest in order to prevent the olives from fermenting after picking.
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