Our extra virgin olive oil, or EVO as we call it in Italy: we own two hectares of land rich in olive trees and we produce our EVO in small quantities with the Cultivar Moraiolo (70%), Leccino (20%) and Frantoio (10%), obtaining excellent results thanks to the favourable climate, fertile soil and lots of love. Following the journey of the olives from the field to the mill and to the table is extremely exciting and we would like to share this emotion with you.
Our olive groves are south oriented with an average altitude of 250 m.l.m. which makes them naturally low in parasites. This allows us to avoid the use of pesticides and chemicals that are harmful to the environment, the plants or the final product. Each single olive tree has an area of approx. 7x7m to grow and bloom.
The pressing of our oil takes place just 5 km from where the olive trees are located at the Olcas oil mill, the consortium of olive growers of the Arno and Sieve hills. We are therefore in a very short supply chain of our EVO, which allows us to have the oil bottled in a very short time to maintain all its exceptional organoleptic properties.
Moraiolo, with its slightly bitter notes of artichoke, aubergine and pepper, will be enhanced with a Tuscan ribollita, roasted liver and black cabbage, or tortelli with meat sauce.
With a freshly squeezed Leccino oil with its vegetal olfactory tones and spicy hints, a cream of chickpeas and Tyrrhenian prawns goes perfectly to counteract the sweet tendency of the dish with the medium intense sensations of the oil. Il Frantoio, on the other hand, has marked bitter and spicy characteristics, so much so as to have characteristics of perfect combination with grilled meat in which the succulence of the meat is enhanced with the bitter tendency of cooking.