Production of extra-virgin olive oil
The property is completely surrounded by 500 olive trees of many varieties: from the Leccino Corgiolo and Frantoiano to Moraiolo, the mixture of those gives the oil an extraordinary lingering scent and fruity flavour. The harvest begins in mid-October and ends in November. This “early” harvesting, which penalizes the amount of oil produced, keeps the acidity very low (measuring free fatty acids in oils) and therefore provides an excellent product.
The new oil has the distinctive feature, in addition to the intense green color, the sensation of spice which comes from substances called polyphenols, the natural antioxidant power that helps to ensure the highest quality of the product. We still pick up the olives from the trees by hand, without the aid of various equipment such as beaters and shakers that could damage them; the harvest is then brought directly from our fields to the mill, thus avoiding other unnecessary displacements.
The mill which we entrust our precious harvest to, has been selected considering the impeccable cleanliness and hygiene all through the process to make a “ cold “ cycle pressing, guaranteed under 27 ° C , preserving all the characteristics of the oil. This in a few lines is the recipe for a great product as our Extra Virgin Olive Oil. The rest of the work, except for the pruning of plants, is provided by the land of Cortona and the Nature.