Production area: In the property of Poggio Maestrino in Montiano, from olives harvested by hand, in the olive trees facing the natural park of Uccellina and the Tyrrhenian sea.
Olive tree: Frantoiane and leccine plants, with a presence of moraiole and caninesis.
Processing and organoleptic characteristics: The olives are hand-burned since the middle of October: this results in a very low yield, but fully enhances the quality characteristics of our oil. Immediately after their harvest, the olives are crushed with the traditional cold process to obtain an extra virgin olive oil with a very low acidity, of a foliar color, an intense aroma and pungent flavor that recalls the stalk of raw artichoke. Our oil does not undergo any treatment or filtration and therefore presents an opaque veiling to guarantee its genuineness.