OLIO EXTRAVERGINE DI OLIVA FORNACELLE
The Olive Grove
The soil: Middle hard clayey soil with stony structure.
Training system: Vaso policonico .
Olive harvest: Olives are selected by hand during the
harvest in November.
The Extra Virgin Olive Oil
Olive varieties: Frantoio, Moraiolo, Leccino, Pendolino.
Olive pressing: Olives are processed within 24 hours
at disc system oil-mill in Castagneto Carducci, with
decanter extraction and natural decantation.
Acidity: 0,2-0,3 %
Colour: gold yellow with green reflexes
Scent: intense and fruity.
Taste: it combines a delicate softness perception with
a powerful final.
Vegetable soups as the Tuscan Ribollita , salads and
all kind of dishes of fish and meat.