Oil
Immersed in the territory of the Castelli Romani, close to the lakes of Castel Gandolfo and Nemi, our olive groves enjoy ideal climatic conditions for the care of olives, without the use of chemicals, thus adhering to the most modern EU agri-food measures.
Our plants are placed on average at an altitude of more than 300 meters above sea level.
Harvesting is personally supervised by the producer and is done manually with the help of facilitators.
The olives are pressed within 24 hours of harvest using the oldest and most traditional method: cold pressing.
This results in a valuable product for safe and healthy nutrition.
This results in our organic oil.
Blend
Cultivars: Rosciola, Leccino, Carboncella and Frantoio.
It is medium fruity with nice herbaceous and balsamic notes. Balanced on the palate with hints of sweet almond and dried fruit that linger on the pleasantly toasty and spicy finish.
The bitterness on the finish is given by the content of polyphenols, the higher they are the longer the oil is maintained, fighting free radicals.
Pairings:
Perfect for enhancing the flavor of cooked vegetables but also raw on fresh, flavorful salads.
Rosciola
medium fruity monocultivar with fresh floral notes of yellow fruit. Hints of sweet almond and spices are perceived in the mouth, pleasantly intense and fragrant, peppery in the lingering finish.
Pairings:
It expresses all its fragrance with delicate bruschetta, vegetable carpaccio, roasted fish and spicy white meats.
