Extra Virgin Olive Oil
It is made from different varieties of Tuscan olives: Frantoio, Leccino Moraiolo, Pendolino and Morchiaio.
The olives are handpicked, carefully chosen and kept dry for up to three days until they are cold pressed. This process keeps the organoleptic characteristics and to ensure that oil always an acidity of less than 0.3%.
Deliberately did not include any filtration process so that the oil mantains its flavour and color.
Available in packs of liters 1 - 0500-0250
Download technical sheet in Acrobat PDF