Oilò
Di un colore verde con riflessi dorati. Un profumo erbaceo, con note di frutta secca.
Un olio delicato, con un leggero piccante in retrogola.
Adatto a qualunque preparazione, perfetto grazie al suo sapore delicato con il pesce.
Oilò è il nostro olio extra vergine di oliva IGP Toscano Bolgheri, prodotto grazie alla cura e all'amore che dedichiamo alle nostre piante.
Da sempre il paesaggi che contraddistingue la nostra amata Toscana sono il connubio tra olivo e vite, ecco perchè per noi preservare un'agricoltura promiscua che auti a mantenere la biodiversità di questo territorio è di fondamentale importanza.
Technical data sheet
Name: OILO'
Name: Extra Virgin Olive Oil
Protected Geographical Indication : Tuscany
Olive varieties: Frantoio, Moraiolo, Leccino, Pendolino
Cultivation method: Traditional vase
Olive grove age: from 30 to 200 years
Harvest time: October/November
Harvest: Grazing
Crushing: Cold pressing
Acidity: <0.3
Color: Green with golden reflections
Aroma: Herbaceous with notes of dried fruit
Taste: Delicate, slightly spicy
Formats: 0.25Lt and 0.50Lt - 3Lt - 5Lt - more on request
Tasting our oil is included in every wine tasting
The plants
Intertwined between the various vineyard plots, the Company has decided to maintain the old olive trees that were part of the rural tradition of the area. It currently manages and cares for approximately 3.5 hectares of olive groves that develop across the entire surface of the Company, at the edges of the plots, in the avenues and around the Cellar.
Most of the plants have been recovered from past neglect and with dedication they have now returned to producing genuine and aromatic fruits. Given the balance achieved with the management of the foliage, all the olive groves are cultivated on land kept stable and with natural grassing that helps to reduce the loss of fertility as much as possible.
It is a balanced blend of the main Tuscan cultivars, including Frantoio, Leccino, Moraiolo and Pendolino.
Harvesting and squeezing
We harvest the olives according to their ripeness, generally from mid-October to early November.
We often try to anticipate the harvest to obtain the maximum qualitative expression of the product, thus also guaranteeing low acidity and optimal characteristics for long-term conservation.
The harvest is manual on nets, the olives are cold pressed in the following 24-48 hours and the oil is bottled in a continuous cycle, always to guarantee the maximum quality and authenticity.
