| Name: |
Italian Extra Virgin Olive Oil Organic Monocultivar Moraiolo |
| Production area & Average altitude: |
San Polo in Chianti (Florence – Tuscany – Italy) | 330 – 380 mt. above sea level |
| Varieties of olives: |
Moraiolo |
| Harvest period & method: |
At the onset of ripening | Handpicking |
| Manufacturing methods & location: |
Pruneti company Olive mill | Continuous cycle, hammers and discs crushing, cold extraction. |
| Category: |
Oil of strong intensity, mostly in the perception of spicy sensations, much more powerful than bitter ones, thanks to intense black pepper notes. |
| Aroma: |
Starts with an enveloping sensation of radish that leads to strong notes of almond, nuts, nutmeg, and oregano; clear is the sensation of dried fig. |
| Flavor: |
The flavor is smooth in the beginning, especially regarding bitter notes, characterized by radish sensation. Soon after spiciness grows higher and higher with a note of chili. In the end we discover a powerful note of black pepper. |
| Culinary uses: |
Cooked fish, white meat, savory pies, vegetables with a sweetish taste, fresh cheese. |