Olive oil

“There are two fluids good for the human body, wine inside and olive oil outside”, so Plinio il Vecchio wrote wrote, recalling that at that time olive oil was sacred and it was used for cosmetics and for consecration rites. Then we started considering it as a food. But it is not enough, extra virgin olive oil, cold-pressed even as 2000 years ago, is a nourishment for our body, for the soul, because it contains in itself the meaning of health.

The production area is among Montegiovi and Castel del Pianowith olive groves between 400 and 550 mt above sea-level. Manual harvest between mid-October and mid-November. Cold extraction with continuous cycle.
The cultivars are OLIVASTRA SEGGIANESE, FRANTOIANO, MORAIOLO and LECCINO.

The result is a rich in vitaminsand natural antioxidants oil with a green color with golden yellow tones and with a fresh, clean, clear fruity smell of olive, with herbaceous, artichoke notes and centuries-old aromas of white fruit. The flavor is clean and clear, with acidic notes that trace the olfactory tones, bitter and spicy taste in good harmony.

 

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cultivar: olivastra seggianese

The “Olivastra Seggianese” cultivar is a plant resistant to low winter temperatures that allowed its cultivation in the foothills of Monte Amiata, ancient extinct volcano, at a height between 450 and 650 meters above sea-level.
The plants are large, with impressive foliage and characterized by an high vegetative vigor. The plants are still cultivated in the traditional way. They have small olives and large stones, but with a high oil yield!
Due to its characteristics, the Olivastra Seggianese olives gives the oil a bitter and spicy taste and herbaceous and artichoke flavours.

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CULTIVAR: moraiolo

The plants of “Moraiolo” have a low vigor and a collected foliage due to the characteristic rising aspect of the branches. The elliptical, elongated, flat, leaves have a dark green upper side and a bright silvery gray lower one, which make them unmistakable. The rounded fruits have a fairly contemporary ripening; characteristic is the high resistance that the olives oppose to detachment.

The oil content of the fruits is particularly high and the oil is of excellent quality with peculiar organoleptic qualities.
The Moraiolo variety enriches the oil with bitter and spicy flavours and give a light taste of almond, grass and artichoke.

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Cultivar: frantoiano

The “Frantoiano” plant is a medium-sized tree, with a decidedly vigorous development, with a large foliage, and a very thick main branching.
Particular characteristic of this olive tree are the long inflorescences, which include a whole series of large flowers.
This variety of olive tree has a vigorous and abundant fruiting in terms of quantity, regularity, but also late. This last feature allows the Frantoiano variety to count on greater protection against the cold.

The clear olive flavor, the artichoke, the flavour of fresh grass and almond, the vegetable and the spicy are characteristic of this variety.

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cultivar: leccino

The “Leccino” is a highly vigorous tree with a voluminous and moderately thick foliage; the inflorescences are of medium length with a sparse structure and scarce branching of the rachis.

From an agronomic point of view it shows a particular tolerance towards climatic adversities.

Thanks to its fresh and fruity notes, it gives the oil balance and sweetness.

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Come visit us

Podere Montebendico, 14 Loc.Montegiovi
58033 Castel del Piano (Gr) – Toscana

Call us

Stefania (+39) 348 5714219
Simone (+39) 339 6902444

Send us an e-mail

info@amiatavini.it

This post is also available in: Italiano