Olive oil

Extra virgin olive oil obtained by cold pressing in an oil mill.

In spite of the lower yield, our harvest begins in October when the olive is still green, well before complete ripening, to have a fruity extra virgin olive oil with acidity values reduced to a minimum and polyphenol values still at the maximum. Polyphenols are natural antioxidants with cardiovascular benefits, which counteract aging and stop tumor growth.

The early harvest of the olives is also appropriate to escape the attacks of the fly that we do not want to counter with the use of products that are potentially harmful to health.

The harvested olives are taken to a traditional oil mill on the same day or within the following day when the quantity harvested is not sufficient for cold pressing.

 

There is no better way to enjoy it than raw on a crouton of warm homemade bread

Cultivar:  “Tondina Spezzanese” olive (mainly) and “Cassanese” olive.

The extra virgin olive oil coming from the Tondina Spezzanese olive is a rare and unique product of its kind: it is a fine extra virgin olive oil.

In the past, it was abandoned in favor of more productive varieties from other regions and/or for Calabrian varieties that lent themselves to a dual purpose: oil and table olives.

The oil derived from Tondina Spezzanese olives has a delicate and pleasant taste, is very aromatic and is characterized by herbaceous scents. On the palate it gives a balanced mix of bitter-sweet and a flavor accentuated by leaves, artichokes, bitter almonds and vegetables. On the other hand, the finish is stimulated by a pleasant spicy note which gives the product freshness.

Tondina Spezzanese extra virgin olive oil is rich in oleocanthal, a polyphenol considered a natural antioxidant.