Extra Virgin Olive Oil
The other special flavor of Montalcino - NEW HARVEST
The harvest takes place by hand from beginning until the mid of November so as to preserve the integrity, freshness and organoleptic properties of the fruit. To prevent oxidation and obtain oil of the highest quality, newly picked olives are transferred to the mill (olive press) in the next 24 hours after being harvested. At the mill, the olives are first cold pressed and then stored at low temperatures.
Organoleptic Characteristics: Earley ripened olives from our olive trees (moraiolo, leccino and frantoio) are picked by hand, immediately cold-pressed and bottled in the last weeks of November 2017. Thanks to such careful processing, we menage to obtain olive oils which are unique in quality and taste.
The olfactory charatteristics of our oil is intense fresh olive and a hint of vanilla notes. On the palate it is a fruity olive oil, medium and delicate intensity accompainied by a slight hint of artichoke. The aftertaste is soft, sweet with hints of almond.
The color is intense green, the fragrance shows magnificent fruity scent with notes of artichoke. Great with raw vegetables, perfect condiment over meat and pasta and obviously over the toasted bruschetta.