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Description: extra virgin olive oil produced with varieties of Frantoio, Moraiolo and Leccino, collected between November and December, it has the characteristics of a fruity scent with notes of grass and artichoke, a slightly bitter and a spicy medium intensity, suitable for use both raw and cooked.

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.

Cultivar: Moraiolo, Frantoio, Leccino.

Production Area: Castagneto Carducci (LI).

Altitude: 150 metri a.s.l. (490 ft)

Soil composition: medium texture.

Training system: cup

Harvest period: by the end of October to December.

Collection method: manual.

Crushing: the olives are pressed within 24 hours of harvesting.

Processing: continuous cycle at low temperature.

Yield: 16/17%

Acidity: 0,3 %

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