We monitor the mechanical extraction to maintain a constant processing temperature so that the pressed olives and the must oil obtained spend just moments in contact with or are exposed to oxygen. The just-extracted oil is filtered in line, and then proceeding to the careful separation of the day’s batches.
The oil is stored in stainless steel protected from light at a temperature below 22°C to prolong the shelf-life; it is then vacuum-bottled (just before the product leaves for markets) using a bottle that reduces the impact of UV-ray penetration by 97%.
- Olive Origin:
- Oil Production Area:
- Frantoio di Dievole (Dievole Oil Mill)
- Olive Variety:
- Leccino, Moraiolo, Frantoio, Maurino
- Sea level
- Harvesting Method:
- Mechanical and manual
- Bottle Size:
- 500 ml
Perfect with vegetable bruschette, barley salad, marinated amberjack, tomatoes with rice, bean soup, artichoke risotto, grilled fish, salmon tartare, goat’s cheese and medium mature and firm-textured cheeses.