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Description

An Extra Virgin Olive Oil (EVO) blend is obtained by combining different varieties of olives selected to create a harmonious and balanced organoleptic profile. This blend consists of varieties such as: Raggia, Frantoio, Leccino, Pendolino, Moraiolo, Piantone di Mogliano.

These cultivars represent some of the best varieties for producing Italian extra virgin olive oil, each with unique organoleptic characteristics that make them suitable for creating a great oil with a wide range of culinary uses.

Additional information

Varieties

Raggia, Frantoio, Leccino, Pendolino, Moraiolo, Piantone di Mogliano.

Harvest Season

First week of October

State of Maturity

Green with 10% of colour change

Soil

Mainly clay with tendency towards sandy, suitable for accommodating and enhancing the quality of the varieties of olive trees that have been selected.

Altitude

50 meters above sea level

Training system

Polyconic vessel

Planting density

277 plants per hectar

Planting distance

6 x 6 metres

Yield

20kg per tree

Harvest

Mechanical with trunk shaker and nets

Milling

Two phase processing plant with hammer crushing machine, controlled atmosphere malaxer and plate filtering immediately after processing operations.

Storage

In stainless steel tanks, at a constant temperature of 16°C in nitrogen-controlled atmosphere.

Pairing

Spelt salads, fresh tomatoes, grilled vegetables, first courses with mollusks, “pasta e fagioli” soup, ricotta ravioli, barbecued seafood, grilled squid, oven-baked rabbit.

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