The Production Process

After the olives are washed, they move into the crushing vats. Huge granite rollers crush the olives, creating a uniform paste to be pressed. This paste moves into the centrifuge, where the water is separated from the oil. The new oil emerges in all its green glory—liquid, velvety, fresh, and aromatic. The young, not excessively mature olives produce oil with a distinctive peppery sensation and a pleasantly piquant aftertaste that is characteristic of our region. According to European Community regulations, Extra Virgin Olive Oil signifies that the level of acidity is below 1%. Ours is usually well below that, normally less than 0.3%

Olive Oil in the Kitchen

IMGP1957-WEBOne of the greatest joys of the year is the arrival of our “olio novo.” And one of the greatest ways to sample this is also one of the simplest to prepare. “Fettunta” or “bruschetta” can be made in any kitchen. Toast a piece of bread, and while it’s warm, rub it with a piece of freshly cut garlic. Then drizzle it with new oil and season it with a pinch of salt. Or make a “pinzimonio,” an array of raw vegetables—carrots, fennel, celery—with extra virgin olive oil seasoned with salt and pepper as your dipping sauce. These are just two excellent ways to appreciate and evaluate the quality of our oil.

In addition to using extra virgin olive oil for most of your culinary needs, extra virgin olive oil may used in a number of ways owing to its unique nutritional, hygienic, healing and therapeutic properties. Olive oil is one the best representatives of our Mediterranean traditions passed down by our ancestors for centuries, and lovingly preserved by our family at Cerreto.

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.
Container: In glass with silicone and cork stopper