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Extra Virgin Olive Oil

The hills between the Val d’Orcia and the Val di Chiana are ideal for the cultivation of the olive tree and the production of excellent extra virgin olive oil. Avignonesi owns 2270 olive trees from which we obtain our certified organic extra virgin olive oil, all processed in our own olive mill.

OLIVE VARIETIES

Leccino, Frantoio, Moraiolo, Maurino, Pendolino

HARVEST

15 October – 2 November.
We pick our olives in the sunny hours of the day, manually and with the use of facilitators. The olives are then transported directly to our own olive mill at La Selva Estate where they are washed and processed the same day.

CRUSHING

The crushing system runs on a disc system, which reduces the trauma to which the olives
are subjected and preserves the aromatic components.

KNEADING

The olive paste is gently stirred in the kneading machine where it is cold processed (all the
processes are cold) for a short period which varies according to the degree of maturity of
the olives.

EXTRACTION

A two-phase decanter separates the pomace and the vegetation water from the oil. The oil
is then subjected to centrifugation to eliminate the last residues of vegetation water.

FILTERING

The new olive oil is quickly filtered to ensure better preservation.

TECHNICAL SHEET

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