Extra Virgin Olive Oil

The Badia di Morrona extra-virgin olive oil is the fruit of a selection of typical Tuscan olive varieties (Frantoio, Moraiolo, and Leccino), of a minimum lapse of time between picking and milling, and of a careful control of temperatures during the working of the fruit. The very high quality level achieved is expensive, production costs are high, but a true extra-virgin olive oil can only be produced with these criteria.

TECHNICAL NOTES

Category: extra-virgin olive oil Toscana IGP
Olive varieties: Frantoio, Moraiolo, Leccino
Training systems: trained to a vase or mono-cone shape
Picking: by hand in late October and early November
Milling: with temperature control
Storage: in stainless steel containers at a temperature of 61° Fahrenheit – (16° centigrade)
Acidity: less than 0.3 grams per liter.

TASTING NOTES

Green in color with light golden highlights, aromas of ripe olive fruit with hints of almonds, full and balanced in flavor, slightly spicy and piquant.

To consume: within 18 months of the date of bottling.

Available formats: .25 liters – .50 liters – .75 liters – 3 liters – 5 liters