Blend

The collection process initializes approximately at the beginning of October and is concluded around the opening of November.
The olives are harvested traditionally by hand.

The olive oil is extracted cold in modern establishments.
It is an oil obtained from the mixture (blend) of several typical Tuscan olive varieties: correggiolo, frantoiano, moraiolo, leccino and pendolino (impollinatore).

It is characterized by an odor that is intense, fresh, fruity and by a pleasant, wellbalanced taste with hints of herbal fragrance. it has an aftertaste both bitterish and spicy, and an emerald green color.

Specification sheet of the oil (file PDF)