cantina | 27 November 2009

This year the Harvest started the first week of November. We are 15 people and every day we take the olives by hand and the same evening or later the day after we bring them to the Frantoio and in this place starts the entire olive oil making process with olives washed and crusched at the coldest possible temperature to promote fruitness.

Everything is without filtration. Then after ten days the Golden liquid is then hand bottled in limited quantities.

The quantity of olives always depends on the weather during the period between May and September; for example this summer was very hot and it reduced a lot the quantity but not the quality. Good olives make always good olive oil.

You cannot understand if you don't try, how good is a piece of bread or a dish of spaghetti with the new olive oil.

I suggest to start one day in your life, no better medicine is more genuine than some olive oil during your lunch or dinner!

Tags: 2009 harvest, extra virgin olive oil, Tuscany, Italy, organic