Tuscan Extra Virgin Olive Oil IGP 2018-11-29T09:28:40+00:00

Project Description

Area of Production: Pistoia ( Toscana )
Olives varieties: Leccio, Frantoio, Pendolino e Moraiolo
Harvest: October-November. Olive pressing withing 24 hours from harvest.
Time betwen harvest and pressing: 24 hours
Extraction Method: Cold continuous cycle.
Pefume: Fruity, intense, scents of artichoke.
Flavour: Lightly spicy with an agreeable bitter note.
Suitable with: Excellent for Bruschetta (Italian toasted bread with oil), splendid on legumes and “Baccalà” (boiled salted cod), as well as salads. Best seasoning of Tuscan Cuisine.

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