Olive oil is an edible oil extracted from olives, i.e. the fruits of the olive tree (Olea europaea). In the virgin type, it is obtained from the mechanical pressing of the olives. It is characterised by a high content of monounsaturated fats.
Being an important product of the Mediterranean culinary tradition, olive oil is also produced in other Mediterranean climate regions.
Appellation: Olio extravergine di oliva (100% italian)
Production Area: Località Fugnano (San Gimignano)
Kind of olives: Frantoio 40%, Moraiolo 10%, Leccino 50%
Soil typology: Yellow sand, clay mixed with cobblestone
Altitude: 270 mt Slm
Microclimate: Typical mediterranean climate with rainfall in April, May and November; temperature between -5°C +37°C
Crushing: Cold not filtrate pressing within two days from the harvest
Organoleptic features: Intense green colour, fruity, agreeable taste with notes of artichoke