Extra virgin olive oil
Produced from a blend of Frantoio (60-70%) and Moraiolo (15-20%) olives, plus a small percentage of the Leccino, Maurino, and Pendolino varieties, all hand-picked within the first ten days of November and immediately cold pressed in order to conserve to the maximum extent the freshness of this early-picked fruit. The oil is very low in acidity and very ftavourful as well. It is stored in cool spaces and filtered with cotton pads before release in order to avoid the deposit of vegetal water which would alter and compromise the taste. We have always produced this oil, one which is known in many of the world's markets. As gourmets say: once you have gotten used to fine olive oil ....
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