THE INGREDIENTS FOR A BEST OIL
TECHNICAL DATA SHEET
TYPE OF OIL
Extra Virgin Olive Oil.
VARIETY OF OLIVES
Leccino, Frantoio, Celline di Nardò, Ogliarola and Picholine.
In the neighbouring areas of Francavilla Fontana, centrally located between the Ionian and the Adriatic coast, at about 140 m above sea-level.
TYPE OF SOIL
Medium textured: sandy, silty, silt-clay and clayey-silty.
AGE OF THE OLIVE TREES
40% of the olive trees are secular while 60% are young plants.
Directly fro the tree, through the use of a shaker with networks.
During the period of pre-vairason, from October until the first days of November, when the olives are not matured.
PROCESSING AND EXTRACTION
Through an extraction system in a continuous cycle in three phases within 12 hours of harvesting.
In the absence of oxygen and light, in a special steel silos where there is a natural decantation.
Between 0.3% and 0.5% (as oleic acid).
Clear and bright.
250ml, 750ml, 1L, 5L.
Type of olives: Leccino 100%.
Colour: Mature green verging on yellow.
Smell: Slightly fruity, with shades of leaves and almonds.
Taste: Enveloping, full and persistent with a pleseant sweetness of the fruit.
Type of olives: Leccino, Picholine, Frantoio.
Colour: Green with golden-yellow shades.
Smell: Medium fruity with notes of green tomato and almonds.
Taste: Soft, round and with a pinch of spice that enriches the context.
Type of olives: Celline di Nardò and Ogliarola.
Colour: Green with yellow-gold reflection.
Smell: Fine and elegant, expressing clear the fresh leaf.
Taste: It is harmonized by bitter and spicy notes in perfect balance, with a strong persistance of fruity.