OLIO EVO – The Extra Virgin Olive Oil is a product that the market has always appreciated, being the icon of good food in Tuscany. Its most important characteristic is to have a very low acidity (between 0.1 and 0.3%). It is naturally rich in polyphenols, those excellent substances that have a high antioxidant power. It is also recognized worldwide as one of the main ingredients of the Mediterranean diet. This high quality EVO Oil is produced in Tuscany by first cold pressing of the “Frantoio”, “Moraiolo”, “Pendolino” and “Correggiolo” olives.

The Extra Virgin Olive Oil must be stored in a cool and dry place, away from heat sources and direct sunlight. It has an intense and bright green color that tends to change over time until it becomes golden yellow. The aromas are those of fresh olive accompanied by hints of almond and green leaf. The taste is medium fruity, with a pleasant and delicate spicy sensation.

It is suitable for enhancing the flavor of raw and grilled meats, boiled legumes, and all those dishes with an intense and lively character.

Production method

The olive harvest, directly from the plant by manual “picking”, takes place between October and November. The cold pressing of the olives takes place within 12 hours from the harvesting in a high-tech Oil mill, certified for the processing of quality olives. The EVO Oil “cleans itself” of impurities before bottling, through natural static decantation. This is the reason why it is not filtered: to ensure that the product does not lose its intrinsic qualities. It is stored throughout the year in stainless steel tanks at a controlled temperature of 18° C.