Extra Virgin Olive Oil

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Classic BLEND

Area of production:

It's an Extra Virgin Olive Oil obtained by a selection of olives of different varieties "Leccino", "Frantoio", "Carboncella" and "Ascolana Tenera".

Variety (Cultivar):

Leccino (35%), Frantoio (25%), Carboncella (25%), Ascolana Tenera (15%)

Harvesting time:

October/November

Kind of harvesting:

Olives are harvested through mechanical aids and placed in phorate boxes and processed within 24 hours.

Extraction method:

Continous extraction implant

Colour:

Green with yellow-gold shades

Acidity:

Less than 0,4%

Characteristics:

It's a fresh lightly fruity oil, full of polyphenolics. The taste is perfectly balanced and harmonious with a decisive note of almond.

Method of preservation:

Filtered through filters and stored in stainless-steel barrels in air-conditioned chambers.

Packaging:

Oil is packaged in bottles of lt 1 and cans of lt 3 and lt 5.

Serving suggestions:

Meat, fish, bruschette, cooked and row vegetables

Selection BLEND

Area of production:

It's an Extra Virgin Olive Oil obtained by a selection of olives of different varieties "Leccino", "Frantoio", "Carboncella" and "Ascolana Tenera".

Variety (Cultivar):

Leccino (30%), Frantoio (30%), Carboncella (20%), Ascolana Tenera (20%)

Harvesting time:

October/November

Kind of harvesting:

Olives are harvested through mechanical aids and placed in phorate boxes and processed within 24 hours.

Extraction method:

Continous extraction implant

Colour:

Green with yellow-gold shades

Acidity:

Less than 0,4%

Characteristics:

It's a fresh lightly fruity oil, full of polyphenolics. The taste is perfectly balanced and harmonious with a decisive note of almond.

Method of preservation:

Filtered through filters and stored in stainless-steel barrels in air-conditioned chambers.

Packaging:

Oil is packaged in bottles of lt 0,100, lt 0,250, lt 0,500.

Serving suggestions:

Fish, white meat, boiled vegetables

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MONOVARIETAL OILS

Organic

Area of production:

It's an Extra Virgin Olive Oil from the selection of organic olive "frantoio", "leccino" and "carboncella", controlled and certified by Ente Suolo e Salute IT Bio 004 11-03804.

Variety (Cultivar):

Carboncella , Frantoio, Leccino

Harvesting time:

October

Kind of harvesting:

Olives are harvested through mechanical aids and placed in phorate boxes and processed within 24 hours.

Extraction method:

Continous extraction implant

Colour:

Green with yellow-gold shades

Acidity:

Less than 0,3%

Characteristics:

It's a medium fruity oil, with decisive notes of almond. It's perfectly balanced and harmonious, full of polyphenolics.

Method of preservation:

Filtered through filters and stored in stainless-steel barrels in air-conditioned chambers

Packaging:

Oil is packaged in bottles of lt 0,250, lt 0,500, lt,0750.

Serving suggestions:

Starters, cooked vegetables, meats and salads.

Flavoured oils

Rosemary

Extra Virgin Olive Oil is a seasoning obtained by pressing olives of Piceno area and enriched with fresh rosemary, a mixture of the fragrance of the best Extra Virgin Olive Oil with the scent of rosemary.

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Chili pepper

The chili pepper oil is a seasoning obtained by pressing olives of Piceno area and enriched with chili pepper, a mixture of the fragrance of the best Extra Virgin Olive Oil with the scent of chili pepper.

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Lemon

The lemon oil is a seasoning obtained by pressing olives of Piceno area and enriched with fresh lemons, a mixture of the fragrance of the best Extra Virgin Olive Oil with the scent of lemons.

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Clementines

The clementines oil is a seasoning obtained by pressing olives of Piceno area and enriched with clementines, a mixture of the fragrance of the best Extra Virgin Olive Oil with the scent of clementines.

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