Olive Oil

Healthy and dynamic soil and particular weather conditions make for the character and quality of this oil. The soil provides the right foundation for all of the organically and environmentally friendly grown farm produce.
The oil is a blend of the indigenous varieties Moraiolo, Leccino, Frantoio and Pendolino, which are mainly grown in central Italy. The oil is classified as fruity and medium herbal with scents of grass and thistle. The olives are rigorously handpicked between mid-October and mid-November, the order of harvesting dictated by the varying stages of maturation of each species of olive tree. Within 24 hours of picking, the olives are ground and their oil extracted by cold-pressing.