|
Producer
Fattoria Bini
Denominazione
100% Italian Extra Virgin Olive Oil
Varieties and cultivation
Our monocultivar is produced by using the Frantoio variety, one of the
most typical in our territory, with elliptical fruits, or medium size and
slightly asymmetrical.
The cultivation to obtain our monocultivar is based on the principles of the
“Agriqualità”, ruled by the “Regione Toscana”. These principles guarantee
the usage of sustainable and responsible practices for the environment and
for the final consumer’s health.
Harvesting and pressing
The olives are traditionally hand harvested, from the end of October to the
whole November, when the Frantoio olive variety are green/green-purple.
The pressing is done within 24 hours from the olives have been picked so
as to keep all their organoleptic and healthy components. The crushing is
done with the procedures that allow to certify our extra-virgin as “cold
pressed”.
Percentage point of acidity of our extra-virgin is approximately 0,2%
Tasting notes
The aroma is that of premature olives, and the taste is reminiscent of
almonds and artichokes. Moderately sour, slightly spicy. Great to exalt
roasted meats and very good as it is on salads, oil dips and carpaccio, or
on the tasty, simple tustan bruschetta.
Formats
Fattoria Bini’s Monocultivar Frantoio is sold in the green glass bottles or in tin cans (250 ml).
|
