EXTRA VIRGIN OLIVE OIL
EXTRA VIRGIN OLIVE OIL
EXTRA VIRGIN OLIVE OIL
- Oil
- GEOGRAPHICAL POSITION: At the foot of the Castagneto Carducci Hill, along the Via Bolgherese. Medium-textured soil with the presence of shells. Growing method: Free-form polyconic vase.
- PRODUCTION: About 250 tons of olives with an average yield of 14%.
- CRUSHING METHOD: Cold pressing in a continuous cycle within 24 hours of harvesting done manually (stripping).
- ACIDITY: Between 0.2-0.3%
- Tasting description
- Coliuor: Yellow with greenish reflections.
- Nose: Green fruity with herbaceous notes.
- Taste: Slightly spicy, bitter and balanced aftertaste
- Pairings
- The harmony of its flavours make it suitable for all dishes of typical Tuscan and Mediterranean cuisine. Excellent as a condiment for fish, on pasta, soups and salads. Should be tried just on toasted bread
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