|
Extra Virgin olive oil is also important.
The 2005 harvest was carried out by
hand in early November when the olives
had reached optimum ripeness, thus
preserving the aromas and low acidity
of the fruit.
The Frantoio, Leccino and Moraiolo
cultivars were cold-pressed no more
than 24-36 hours after picking. The
resulting oil has a full green colour
with a range of herbaceous aromas
especially artichoke.
|
The palate
remains dry and soft.
Thanks to its low acidity (0,1%) it
is easy to digest and is an essential
element of a healthy diet. Its qualities
are enhanced to the full by the traditional
Tuscan dishes. |
