Our extra virgin Olive Oil

Production Tecniques
This precious oil is made principally from the Frantoio, Moraiolo and Leccino varieties of olive, grown exclusively in Rocca delle Macìe-owned groves. The olives are pressed on the very same day they are harvested, using the continuous cycle method. After pressing, extraction is carried out by centrifugation. The fact that the production process is completed so rapidly immediately after the harvest ensures that the resultant oil retains all of its organoleptic qualities and has low acidity.

Organoleptic Characteristics
Colour: clear deep glod
Nose: fresh and fruity with pleasant notes of hay and olive
Palate: smooth and well balanced

Producer's Recommendation
A very good companion of the tasty traditional Tuscan cousine, can be better appreciated drizzled raw over soups, meats, vegetables or 'bruschette'.