Organic extra virgin olive oil
Cultivar: Moraiolo 90%
Location: Hills of Assisi , on the slopes of Mount Monte Subasio, at an altitude of 500 metres.
Age of plants: about 100 years old.
Soil: a thin layer of stony soil, deriving from the dissolving of the calcareous rock of Mount Subasio, particularly suited for the cultivation of oil.
Varietal characteristics: The plants are of a robust and hardy nature, of small dimensions and medium vigour. Production varies, but is of good quality and oil yield.
Work in the olive grove: Management of the soil through total grass cover. Exclusively organic fertilization, and pruning by hand.
Period of harvest: when the fruit is ripe, during the first days of November.
Method of harvest: The olives are picked by hand, using the “brucatura” or hand grazing method. They are immediately transported to the mill in special crates.
Oil extraction system: cold pressed within 24 hours of the harvest, using a continuous cycle plant, which allows the oil to conserve its unique sensory characteristics unaltered over time.
Organoleptic valutation: Intense green colour, with artichoke and grassy notes to the nose, and a powerful, highly structured and intense taste. The great finesse and persistence of the finish is not particularly aggressive, and remains balanced with bitter and spicy undertones reminiscent of rocket, rosemary and asparagus.
Food pairing: it gives a decisive contribution to a dish, and adds flavor and complexity. Excellent just as it is on salads, legume and cereal soups and grilled red meat. Perfect on bruschetta.
Acidity: 0,3 %
Peroxides: 3,79 meq. O2 active/Kg
Total polyphenols: 156 mg/kg
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