Organic extra virgin olive oil

We grow olives of the traditional Tuscan cultivars: frantoio, leccino, moraiolo, maurino, correggiolo and pendolino. The olives are processed within 24 hours of harvesting and the oil is extracted with cold mechanical systems. The oil has a fruity flavor with a bitter aftertaste and a spicy note. The presence of unsaturated fatty acids - oleic acid, which represents more than 70% of the lipid component, linoleic acid, progenitor of omega 6, and alpha linolenic acid, progenitor of omega 3 - makes extra virgin olive oil particularly digestible and assimilable. Together with unsaturated fatty acids, polyphenols, tocopherols and vitamins A, D, E, K, even if present in minimal quantities, positively influence the metabolic activities and well-being of the organism.