Aetos biological extra virgin olive oil 2016
Olives selected and harvested early to ensure low acidity.
Cold extracted from organically grown, typical Tuscan cultivars: Pendolino, Maurino, Leccino, Moraiolo and Frantoio.
Green-golden in colour, with a fruity and herbaceous aroma: the taste is also fruity and herbaceous, with a slightly bitter and spicy aftertaste.
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HARVEST: The harvest is carried out during mid-to-late October, depending on the crop’s progression. It is carried out exclusively by hand, with large nets placed on the ground to hold the fallen olives. The olives and fallen leaves are placed into perforated plastic cases; the evening before the olives are pressed, they pass through a defoliation machine in order to remove all of the leaves.
PRESSING: The pressing process is carried out at a licensed, organic-certified olive mill with a modern design. It cycles continuously at a regulated temperature between 18 and 23 degrees Celsius.
STORAGE: The next stage for the oil is to rest in stainless steel containers, where any small solid particles present settle in a completely natural way. It is subsequently bottled as orders are received. All of these steps take place in rooms that are protected from light and where the temperature is regulated.
FEATURES: Visually, the oil is limpid with a color that is markedly intense yet simultaneously delicate. The aroma and flavor are harmoniously fruity, with rich undertones of artichoke and cardoon.
PAIRINGS: Well suited to seasoning raw food (such as salads) or for marinating fish, because its unique flavor and aroma can make food less doughy and fatty, highlighting the freshness of the cooked product.
TIPS: Store in a dark and cool place.
ANALYSIS: Acidity is a parameter that indicates the percentage of oleic acid contained in oil, and is its main quality indicator. The lower the acidity, the higher the product’s quality. The maximum acidity for extra virgin olive oil is 0.8% free acidity; our extra virgin olive oil is 0.13%, expressed as oleic acid.