Altipertoli organic Extra Virgin olive oil Grand Cru 2024
We proudly present the fruit of one of our best olive crops ever
After the vintage year 2020, this year's crop is again, truly a “ grand cru ”.
We trust that our oil stands up among the best organic, extra virgin olive oils of Tuscany.
We enjoy a rich family life in Altipertoli, this year made even happier by the birth of our last grandaughter Lucrezia. We chose the image of the Tree of Life for this year's oil labels in sign of gratitude to our strong family.
We personally dedicate significant and passionate efforts to the pruning and fertilization of olive trees, to the tillage, to the preventive biological fight against parasites and finally to the harvest in the last days, in which the whole family takes active part.
The results of our efforts make us very happy. The trees were loaded with splendid olives!
To obtain a truly exclusive product, we decided to start harvesting and pressing in mid-October, at the beginning of the olive ripening period, consciously accepting lower yields. This strategy allows us to obtain a superior oil, like 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 highly 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 significant presence of healthy 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 maintain a strong character for the next few months, a character which is expressed in a special way on white bread (for the "fettunta", the real bruschetta), on pasta, boiled potatoes and white beans, and of course for pinzimonio and salad; after a few months the taste will become softer and will last as such for a good time.
