Olive Oils
natural, sustainable and organic Extra virgin Olive Oil
Corte alla Flora Extra Virgin Olive Oil
Frantoio, Leccino, Pendolino Olives
This extra virgin olive oil has a bright green color with notes of golden yellow.The bouquet is green fruits, with herbaceous notes and scents of apple and artichoke. It has a richly fruity flavour with a pleasant sensation of bitterness and piquantness. The acidity is below 0.2. The olives, picked whole off the trees at the right point of ripeness, are immediately cold pressed with the latest techniques which extract most of the oil by spontaneous and natural dripping. The remainder is extracted by centrifuge, which separates the oil from the vegetable juices. This system has the advantage of the reducing the temperature of the process, and the contact with outside elements – air and water – which reduces the processes of oxidation. In this way the finished product has an extremely high natural quality.
Use this exquisite olive oil uncooked with all types of vegetables and with delicately flavoured meats. It is perfect with fried vegetables.
Casale del Giglio Extra Virgin Olive Oil
Sant’ Agostino, Itrana, Frantoio Olives
The extra virgin oil Casale del Giglio is a blend of Sant’Agostino, Itrana and Frantoio varietals from the estate’s own olive groves. A complex nose, characterized by the distinctive grassy fruitiness of green almond, goes hand in hand with pleasing notes of cardoon and tomato leaf which then linger on the palate. Hints of aromatic herbs and mellow balsamic tones are perfectly balanced by an agreeable bitterness and an enticing spiciness.
Durin Extra Virgin Olive Oil
Taggiasca Olives
Durin's extra-virgin olive oil is produced from over 1500 olive trees, including some that are centuries old, standing amongst the grapevines, with their beautiful silver crowns. True to the traditional Ligurian landscape, Durin's olive trees grow next to rows of vines or more precisely right on top of them. The flat area of the terracing has always been dedicated to growing grapevines, while the overlying stone walls are traditionally meant for olive trees planting.
Durin's olive groves produce only the Taggiasca, which is typical of western Liguria. The trees do not undergo any chemical treatment reflecting a deep respect for nature and the olives are pressed in the community shared oil mill right after the harvesting, resulting in an unfiltered oil – about 20 thousand pounds a year – ready to be tasted on a slice of homemade bread.
Elisabetta Extra virgin olive oil
Leccino, Frantoio, Moraiolo, Moresca Olives
The Elisabetta estate has its own frantoio (the olive oil making rooms, mill and apparatus), which Luigi and Elisabetta Brunetti and their family built to produce the highest quality olive oil. The olive harvest takes place immediately after the grape harvest, in October. The fruit is harvested by hand and placed in small crates which are brought to the frantoio within twenty-four hours for the subsequent stages of processing the olives.
The olive oil has a green color of good intensity and very rich aromas, reminiscent of fresh olive paste and freshly cut thistle. Rich also in the mouth, tasted alone it demonstrates all the characteristics of the Tuscan area, fresh, sweet, but at the same time with a pleasant spicy note.