Extra Virgin Olive Oil
Producer: Le Corti dei Farfensi
Olive Varieties: Carboncella, Sargano, Leccino, Moraiolo, Piantone, Ascolana
Production area: the Aso river Valley 600/800 ft. above sea level.
Training system: Polyconic vase
Harvesting: The olives are monitored to ascertain optimum picking time – which is generally the end of September and beginning of October – then picked by hand.
Processing: Right after harvest Oliver are immediatly brought to the mill and processed for guarantee nutritional values. Olives are processed in the evening of the day are hand picked. Olives are analized for determinate level of Acidity and Peroxides. This for guarantee quality standards.
Processing style: Immediately after the harvest, the olives are brought to the mill for processing to ensure the highest nutritional value. They are analysed for acidity and peroxides to standardize quality, then subjected to continuous- cycle cold pressing. Before being bottled, the oil is naturally decanted in stainless-steel tanks with special lids.
Color: Green with yellow reflections.
Taste: Fruity, grassy, hints of almond, artichoke and tomato. Initially sweet with definite notes of bitter and spicy.
Properties: The oil is rich in mono-unsaturated fats, oleic acid, linoleic and linolenic acids. It also contains Omega-3 and Omega-6 fatty acids, vitamin E, antioxidants and provitamin A. Olive oil has many health benefits; It improves skin and nourishes eyesight, act as immunostimulant and also improves the fertility.