Our extra virgin olive oil

AD’OLIO

Production area: exclusively in the municipality of Reggello (Tuscany)

Cultivar: Leccino, Moraiolo, Leccio del Corno

Acidity: 0.2% (Maximum by law 0.8%)

Polyphenols: 589

Peroxides: 5.3 (Maximum by law 20)

Harvesting method: exclusively by hand

Harvesting period: early harvesting - from mid October to November

Processing time: always between 8 hours from the harvesting

Processing method: Mori-Tem milling with nitrogen. Knife crushing to reduce oxidative stress, vertical mixer to minimize oxygen exposure, and two-phase decantation (without water addition) ensuring higher polyphenol content. All the process are done always under 22 degrees celsius

Color: emerald green

Fragrance: intense, fresh olive oil aroma

Taste: intense, fresh olives with herbaceous notes and artichoke. Slighty spicy and harmonic.

Suggested on: perfect on meat, grilled vegetables, soups and Tuscan dishes.

Our olives are grown entirely in Tuscany, in the Reggello municipality; this area is famous for its unique soil, rich in quartz and poor in limestone. This creates an amazing olive oil with low acidity.

We don’t use chemicals; the entire farm has recently started its transition period to be 100% certified organic.

Production is humble; each year, a limited amount of oil is produced, and each bottle is numbered.

We believe this is the best way to make high quality extra virgin olive oil.