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Avignonesi Olio Extra Vergine di Oliva

Organic - Cold Pressed

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

From October 15th to November 2nd 2020. 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.

TECH SHEET

Avignonesi is partner of Montepulciano’s certification project of denomination for sustainability

Part of Avignonesi Group

Certifications

avignonesi_iso45001
avignonesi_bio
avignonesi_biodyvin
B corp certification

Proud Member of

alliance-vinum
Avignonesi has received the ‘Chiocciola’ (Snail) award in the
‘Slow Wine Guide 2024’
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