Tuscany olive mill, extra virgin olive oil

-- From Castelmuzio, Siena, Italy --

Olio extra vergine d'oliva, dop terre di siena, toscano

Extra Virgin Olive Oil D.O.P.

The brand Terre di Siena DOP guarantees that the olives are produced exclusively in the area defined by the regulations, that the olives are picked directly from the tree, taken to the oil mill within three days from the harvest and crushed within 24 hours, in order to preserve the original characteristics and nutritional values of the fruit.

Tuscan Biologic Extra Virgin Olive Oil IGP

The Consorzio dell’Olio Toscano guarantees with its label the 100% Tuscan origin, from the cultivation to the extraction and finally to the packaging, of the products which have obtained, from the authorized controlling body Certiquality of the CertiAgro sector, the certification of conformity to the norms regulating the production of Tuscan Extra Virgin Olive Oil and IGP.

Tuscan Extra Virgin Olive Oil

This extra virgin olive oil is produced with carefully selected olives from the area of Trequanda. It comes from hand picked, non- treated olives, with a low yield. The acidity is minimum and the number of peroxides very low. It is a high quality oil, well balanced, with notes of fresh grass and artichoke. Spicy aftertaste.

Oil Mill

The press is equipped with a continuous extraction system and is authorized for the crushing of Tuscan IGP, Terre di Siena DOP and for organically grown olives.

For the process of transformation and bottling a self controlling HACCP (hazard analysis and critical control points) hygiene system has been adopted.

Olive Grove

There are many different varieties, the predominant being the typical Tuscan ones (Frantoio, Correggiolo, Moraiolo, Leccino, Pendolino) together with others of less productive importance. Thanks to these many varieties the olive oil produced offers an extraordinary range of flavour and aroma.

Castelmuzio Terra di Siena

Few geographical areas in the world can boast an environmental and natural heritage like the province of Siena.
A rural network which has been masterfully shaped through the centuries by man and dotted with a dense system of small centres each one preserving important historical and artistic recollections

Tips

In time, owing to its lipoid nature, extra virgin olive oil undergoes oxidation which can be accelerated by various factors such as high temperature or the presence of pro-oxidant metals. In order to slow down this process it is important to preserve the oil following a few rules CONTINUE ....