This year vintage crop is truly a “grand cru”, which excels in comparison with the last years and the with the best commercial extra virgin olive oils. 

I spent most of this year in Altipertoli, where among smart working and family life with daughters and grandchildren, I personally dedicated myself to the pruning and fertilization of olive trees, to the tillage, to the preventive biological fight against the fly and finally to the harvest in the last days, in which the whole family took active part.

The results of our efforts make us very happy. The trees were loaded with splendid olives!

To obtain a truly exclusive product, I decided to start harvesting and pressing in mid-October, at the beginning of the olive ripening period, consciously accepting lower yields, around 13 kg of oil per 100 kg. of olives. This decision allowed us to obtain a superior oil, comparable to a great wine of an exceptional vintage. 

Our olives have always been strictly organically grown, hand-picked and immediately cold-pressed; the special attention paid this year and the favorable season have led to excellent organoleptic characteristics and chemical values that give this oil high positive qualities for health, a distinctive strong taste and superior durability over time.

- The color is emerald green

- The taste is distinctly "bitter and tingling", characteristic of our geographical area, quite unique in its kind, typical of the first months after harvesting and indicating the presence of polyphenols

- The acidity is 0.13%, well below the 0.8% required for the commercial "Extra Virgin" denomination; acidity is the first quality parameter, it is excellent below 0.3%

- The content of tyrosol (a natural antioxidant) is 468 mg / kg, considerably higher than the threshold of 200 that characterizes an already very good oil. Tyrosol is a polyphenolic molecule with strong anti-inflammatory, antioxidant, antibiotic and immune-stimulating properties. It has cardio-protective effects, reduces neurological deterioration and in particular Alzheimer's and has antibacterial effects that are that improve the higher its content

- The peroxides are 5.23 mEqO2 / kg. The peroxides indicate the oxidative state of the oil, the lower they are, the better the oil will resist oxidation over time. An oil is excellent with peroxides below 7

- Thanks to its chemical properties, our oil will have a strong character for the next few months which is expressed in a special way on bread (for the "fettunta", the real bruschetta), on pasta, boiled potatoes and white beans, and of course for pinzimonio and salad; after the first few months the taste will become softer and will last as such for a good time.