Blend of Frantoio, Moraiolo and Leccino olive varieties. 25 to 100 year-old trees grown at 400 to 450 meters above sea level. Full bodied Tuscan olive oil, flavors of green vegetable, basil and green banana fruit. Full-bodied mouth feel, bitter and spicy notes are moderate.
Pour over fresh pasta and grilled steak, or serve with grilled ciabatta bread.
He looks to make his oil from green olives so harvest is early in October. Olives are pressed into oil immediately after harvest, in less than two hours. This locks in the delicious green flavors and makes for very fresh oil with no oxidation. His oil is rich, full-bodied and aromatic. Flavors of green artichoke, basil, mint and apple finish with a nice persistent spicy note with black pepper. It is a very complex Tuscan olive oil but balanced. Paolo is a farmer’s farmer, he is very connected with this place, he says “my family and friends are the first ones to have our olive oil, and it is something we continue to have every day, it has to be organic it has to be the best, and quite honestly it may mean more to us in certain ways than our wines”
