Product details

As testified by archaeological remains found in the historic hilltop town of Loreto Aprutino, Central Italy, Extra Virgin Olive Oil has been produced locally for thousands of years. At 300 meters above sea level the native Dritta and Leccino varieties and the unique microclimate influenced by the Adriatic Sea and the Gran Sasso produce the finest extra-virgin olive oil. The Olives are hand-picked from November to December. The Olives are cold-pressed on the same day, using the traditional millstone method. Bottling is preceded by filtration.

An ideal dressing for a myriad of dishes. Best enjoyed on salads, vegetables, soups and pastas, or flavor with garlic and use in the place of butter on warm bread. 

AREA OF PRODUCTION
Olive groves located exclusively in Loreto Aprutino, at the heart of the Tavo valley region, in Central Italy.

OLIVE VARIETIES
Ditta (70%) - Leccino (30%)

SOIL
Stony, well-structured. Average altitude: 350 meters above sea level.

PRODUCTION TECHNIQUE
Following a selective hand-picking of the olives in late October, the olives are cold-pressed on the same day, using the traditional millstone method, and then put into stainless steel tanks. Bottling is preceded by filtration.

FLAVORS
Brilliant golden-green color. An intensely herbaceous bouquet. Powerful, with an elegant roundness, hinting of artichoke with richness in texture and notable persistence.

TOTAL PRODUCTION 1.000 bottles

An ideal dressing for a myriad of dishes. Best enjoyed on salads, vegetables, soups and pastas, or flavor with garlic and use in the place of butter on warm bread.