Factsheet
Production area: Castagneto Carducci (LI).
Altitude: 150 m a.s.l.
Variety of olives: Moraiolo, Frantoio, Leccino.
Soil: partially sandy and clayey.
Cut of trees: cup.
Harvesting period: end of October to December.
Harvesting method: manual.
Pressing: olives are pressed within 24 hours after harvesting.
Production method: continuos cycle, low temperature.
Output: 16-17%.
Gastronomy
Extra virgin olive oil is an essential element of the mediterranean diet. If it is produced correctly it preserves the vitamines and if used unheated is able to transmit to other foods the taste and the perfume of the olives. To appreciate the taste of the olive, one must try the famous "bruschetta" (crogiantina), obtained by rubbing a clove of garlic on a slice of bread toasted on the grill and adding a pinch of salt and plenty of oil. The oil from the Castagneto hills has a very delicate flavour and is excellent for seasoning fish, white meats, or to make pastries, cakes, mayonnaise and other sauces.
