May 22nd, 2020
This quality oil is produced exclusively from organic olives picked by hand on our AIAB and CPPB registered farm. The oil is a blend of several types of olive -leccino, frantoio, pendolino, sargano and Oliva tenera ascolana. These latter three types are authentic species from the Picenum province. When the season allows, the farm Fiorano produces also a type of oil made by only Oliva Tenera Ascolana olives (“monocultivar Tenera Ascolana”). The harvest is finely timed to take place when the fruit changes colour from green to brown/black. This happens between the beginning of October and the end of October, with an average daily harvest of 800-1000 kg. Pressing takes place within 12 hours to ensure the quality of the oil and to keep level of acidity and peroxides extremely low.
Olive grow The 5 hectares of hillside is made up of a limestone-clay soil and faces South-West. We have 1300 olive trees. The area is covered with grass to prevent land erosion. Density:250 olive trees/hectare Average age of plants: 30 years Average production: 30 kg/plant Mean % oil extraction: 11%
Profile Category: slightly fruity/ medium fruity The oil displays a good “fruitiness” of medium intensity or slight intensity (depending on the season), with green tones. To the nose and palate the oil has a hint of artichoke, freshly cut grass, tomato and almond. The aroma and taste are balanced and in perfect harmony.
Pressing Method of extraction: “cold” pressing (maximum temperature 27°C) with a two phase continuous cycle; blade crusher-seed extractor, organic certificated oil mill)
Storage In air-light steel containers.
Bottling The oil is bottled without filtering but undergoes natural decanting. For this reason, the product may have a sediment of tiny particles of olive pulp. Bottling in 2019 : in bottles of 0,50 and 0,75 litres -Acidity: 0,26 % oleic acid ( max limit 0,8) Peroxides : 8,4 meq/kg (limit 20) Biophenols: 418 mg/kg