Cultivar Moraiolo

Production Zone / Hills to the South of Firenze
Geographical Area / Municipality of Bagno a Ripoli in Florence
Height / 250m above sea level
Olive Orchard Age / From 25 years to centuries-old
First crop Retailed / 2013
Form of cultivation / Polyconic Vase
Varietal / Moraiolo
Soil Management / Natural grass
Harvesting System / By hand using shaker rakes and perforated crates
Time between harvest and olive production / 12 hours maximum
Milling Process / Mechanical grinder
Extraction Method / Centrifugal cold extraction
Harvest Period / October – November
Filtration Through Paperboard / Immediate
Imbottigliamento / On site

Characteristics

The single variety oils were developed to best express the characteristics and peculiarities of the single cultivars. Cultivar Moraiolo is one of the best pressings obtained from olives of the Moraiolo variety, a variety typical of our production area.

Pairings

Delicious drizzled over a Caprese salad of tomato, mozzarella and basil, or fish. This oil adds a touch of personality to boiled potatoes, zucchini and asparagus.

Sensory characteristics

Medium-intensity fruit flavors from green olives with herbaceous notes. A harmonious balance of sharpness and piquancy. Subtle notes of artichoke, fresh herbs and spices. Green in colour with yellow veining.