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Olive variety: selected blends from the olive-groves of the estate: Larcianesi, Leccio, Frantoio, Pendolino and Moraiolo


Harvest method: hand made, in small crates.


Harvest period: End of October. 


Crushing: the olives are crushed within 24 hours from the harvest and then worked in a closed circuit before being bottled.


Filtration: the oil is immediately filtered by gravity.


Colour: clearly tending to green. Very clear.


Bouquet: intense, fruity aroma with herbaceous notes of artichoke.


Flavour: very fruity, it is rounded over the months while maintaining a lively herbaceous note.


Accompaniments: all types of salads, seafood, fish dishes both raw and baked in foil. Excellent if used raw on a slice of bread or coupled to the typical Tuscan soups.

Olio EVO Biologico

  • Olio Extra Vergine d'Oliva Bio

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