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Extra virgin olive oil Monocultivar Tortiglione Biologico

Fruit of a territory with a unique climate, this variety of native olives makes this extra virgin olive oil a memorable sensorial experience.

From 6,50

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Origin

Abruzzo – Italy

Certifications

Organic Product

Type

EVO Oil – Monocultivar

Variety

Tortiglione

Taste

bitterish intense, intense piquant, light fruity

Color

limpid green

Organoleptic Features

Perfume: Complex and intense with ripe fragrances and fruity notes, marked herbaceous hints.

Taste: opens with a strong bitter and spicy note, enveloping and velvety in the mouth with a pleasant fruity sensation with notes of ripe tomato and hints of almond in the finish.

Pairings: Especially suitable for legume soups, vegetable soups, stewed meats, grilled red meats, game and aged cheeses.

Storage: Store in a cool and dry place, at a temperature between 12 and 18 ° C, away from light and heat sources.

Awards:

  • LIOOC 2019 Bronze medal – Packaging Award
  • Slow Food Presidium

Organic production

Fruit of a territory with a unique climate, this variety of indigenous olives is present exclusively on a handkerchief from Abruzzo in the Province of Teramo, between the Gran Sasso d’Italia and the Adriatic Sea. Our Monocultivar is created only from Tortiglione olives grown at 350 meters above sea level in the high Abruzzese hill with organic method. It is an ancient olive variety whose name comes from its characteristic right-handed twisted trunk. Tortiglione is not a suitable variety for mechanical harvesting, so it is closely linked to the tradition of manual olive harvesting which takes place by carefully evaluating the ripening time. The tortiglione olives have a late ripening, giving an oil very rich in polyphenols, antioxidant substances, the abundance of which determines the characteristic bitter and spicy taste. The milling takes place within 24 hours of collection in a local certified organic oil mill and through a continuous cycle cold extraction plant. The oil is filtered after a settling period in stainless steel tanks at controlled temperature. In the past, extra virgin olive oil from tortiglione was consumed after two years, because thanks to its abundant presence of polyphenols it could be kept longer.