Ancient wisdom and modern efforts, coping with a sometimes unpredictable mother nature, blend in the history and culture of our olive oil. The commitment of the millers supports and adds value to this vital crop. The result is a passionate tale, to be experienced through taste and sensations.
The Peranzana variety gives an oil with low acidity and with a high chlorophyll and carotene content. Characterized by an emerald green color and a fruity taste, the Peranzana differs from other native cultivars, for the low yields and long storage capacity. Besides providing a high-quality and balanced oil, the Peranzana olive can also be consumed as a table olive.
With an alluring and delicate flavor, the oil from Nocellara olives is characterized by a light fruity taste, rich in herbaceous scents with clear balsamic notes of tomato leaf and apple.
Soft and round on the palate, it is harmonious, with herbaceous and slightly pungent hints, with a pleasant final note of almond.
This variety stands out for its fruity and intense taste, finishing with hints of artichokes and wild herbs. The late harvest, from November to January, and the grinding to cold yeld an oil which is rich in polyphenols and has low acid content, with high concentration of anti-oxidant. The slightly bitter notes combine with a tipically pungent taste that characterizes its vivid flavour.
Awarded Three Leaves by the 2017 edition of the Oli d’Italia guide by Gambero Rosso.