Extra Virgin Olive Oil

Organic - Cold pressed


T he 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 and in 2018 we produced 2,175 litres of certified organic extra virgin olive oil, all processed in our own olive mill.
Yellow in colour with lively greenish hues, our 2018 extra virgin olive oil reveals delicate aromas of fresh, green grass and artichokes. Silky smooth, round and nutty on your tongue, with a slightly spicy finish
Olive varieties

Frantoio, Moraiolo, Leccino, Maurino and Pendolino.

Harvest

On November 15th. 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 discs, which helps reduce trauma to the olives and thereby conserves more of the properties of the fruit itself.

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.

 
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