The Italian extra virgin olive oil from mono variety Peranzana
An ideal terroir for the cultivation of olive trees, a good dose of expertise, love for nature, a pinch of madness and a lot of passion. This is how I would describe the reason for my love for the olive "Peranzana" and for the extra virgin olive oil I produce.
Producing Extra Virgin Olive Oil is a passion rather than a trade. From an early age I breathed the air of this fantastic world, which starting from the olive grove and the olive trees, brings on our tables our nectar of Peranzana, the "queen" of olives par excellence.
My father, who was also passionate, was able to transmit the sensitivity and desire, essential to manage a gift of nature so great, which allows me today to be a happy olive grower and satisfied with his work.
Our dream was to create an extra virgin olive oil of superior quality, able to enhance our cultivar (the "Peranzana") and our territory.
To achieve this we have wisely combining our love for the natural and the latest technological achievements trying to get the best out of our land.
In fact, from pruning to olive harvesting, from pressing to conservation, each phase of the production of Olio PIano is carried out with competence, care and rigor.
What results is an Extra Virgin Olive Oil which is currently recognized among the best in Italy. This year our olive nectar also presents a new packaging that allows us to better express its intrinsic characteristics: the quality and the passion behind it.
The main feature of Extra virgin olive oil from Peranzana variety is the balance.
He taste is moderately bitter and spicy, this characteristic allows him to harmonize with the food, while the smell is felt intense, first he feels a net scent of olive and decisive notes of herbaceous, then they recognize hints of artichoke, tomato leaves, almond and floral.
The merit of this balance is due specially to the variety of olives that our company has been able to give value through a qualitative process started in the field, using biological cultivation techniques and continuing in the squeeze oil from the olives, harvesting the best olives to the right degree of maturation, and then squeeze them out only after two hours of harvesting exclusively in cold.
The oil obtained is of olive-green color and with inebriating scents and to preserve as much as possible these characteristics we keep it in stainless steel silos in the absence of oxygen and in an air-conditioned room.
Our Extra virgin olive oil from Peranzana variety was thought, wanted and cared for in order to obtain an oil of superior organoleptic and nutritional qualities.
Apricena (FG) - ITALY
Sensory evaluation card
Green with yellow reflections
The oil is a medium-intense fruity. The smell has an unmistakable olive fragrance with unequivocal herbal notes, with hints of artichoke, almond, green tomato and floral.
They feel balanced notes of bitter and spicy medium-intensity. The aftertaste sensations bring us back to the herbaceous notes of fresh vegetable green.
Keep in a cool place and dry place away from light and sources of heat.