In central Italy the tradition of olive oil production dates back to the Romans and Etruscans. This ancient tradition, the rocky terrain and an ideal microclimate make extra virgin olive oil a unique and special product.
Harvested and cold pressed, our olive oil is the result of a delicate balance obtained from the best varieties of olives.
| Cultivar | Dritta, Leccino, Frantoio e Moraiolo. |
| Production area | Central Italy |
| Altitude | 300 metri a.l.m. |
| Harvest period | from Mid-October to early Decembere |
| Collection | traditional, hand-picked. |
| Extraction system | cold extraction with continuous cycle within 48 hours from the collection. |
| Storage | in underground stainless-steel tanks |
| Color | yellow green |
| Perfume | fruity and harmonious |
| Flavor | slightly herbaceous with a slightly bitter and spicy nuance. |
| Pairing | salads, vegetables, roasts, soups and sauces. |
