OUR OIL
Cerreto extra virgin olive oil comes from the wise mixture of olives produced by the three most important Tuscan olive crops: "Frantoio," "Leccino" and "Moraiolo." The olives are collected by hand directly from the tree very early in the season helps to produce oil richer in vitamins and nutritional elements capable of long conservation. The olives must be taken quickly to the mill to be pressed.Huge granite rollers transform them into a uniform paste that is then cold-pressed. After the water is separated from the oil by centrifugal action, Extra-Virgin Olive oil is stored is stored in stainless steel containers and clarified through sedimentation. Oil obtained from pressing has a leaf-green color with more or less intense green reflections. It is light but savory, with an intense fruity olive fragrance. The slight peppery sensation noted at the base of the palate and the slightly bitter aftertaste are the characteristics of an olive oil product collected by hand when olives are not excessively mature. The level of acidity is extremely low, normally less than 0.3%, well below the 1% imposed by Europe regulations to be defined as extra virgin oil. Extra virgin olive oil from our company is perfect for use in the kitchen, but it certainly gives its best with salad and any food needing pure oil. A characteristic dish allowing appreciation and evaluation of extra virgin olive oil is represented by "fettunta" or "bruschetta" (toasted bread seasoned with extra virgin olive oil, garlic, and a pinch of salt). Even "pinzimonio" (raw seasonal greens with extra virgin olive oil, salt and pepper) represents an excellent solution for putting high quality oil to the test. Thanks to its high concentration, only a small quantity is necessary to improve any dish. In addition to seasoning good cooking, with its incomparable characteristics suiting all ages, in every condition of health and sickness, olive oil represents an authentic "biological conquest", passed down through the millennia by our ancestors. Olive oil is, in fact one of the typical products of the heritage of Mediterranean people recognized from antiquity for its special nutritional, hygienic, healing and therapeutic properties. Technical notes Type: Extra Virgin Olive Oil Name: Tuscan DOP Altitude: 485-491 m. above sea level Location of olive groves: Municipality of PIENZA Olive varieties: Frantoio (73 %) - Moraiolo (20 %) - Leccino (3 %) - Pendolino (2%) - olivastra (2%) Cultivation system: Vaso Harvest: Manual, from the third week of October and the month of November Crush: Stone mill Press: Cold Storage: In stainless kegs at constant temperature Acidity: 0,25% Organoleptic notes: Grass green color, barely perceptible fruity green olive taste Recommended consumption: Within 18 months of bottling Formats available: Bottles of 0.5lt. and 0.75lt. draft 31 and 51 Container: In glass with silicone and cork stopper |