calabretto

azienda agricola

THE INGREDIENTS FOR A BEST OIL

cHARACTERISTICS


TECHNICAL DATA SHEET

  • TYPE OF OIL

    Extra Virgin Olive Oil.

  • VARIETY OF OLIVES

    Leccino, Frantoio, Celline di Nardò, Ogliarola and Picholine.

  • PRODUCTION AREA

    In the neighbouring areas of Francavilla Fontana, centrally located between the Ionian and the Adriatic coast, at about 140 m above sea-level.

  • TYPE OF SOIL

    Medium textured: sandy, silty, silt-clay and clayey-silty.

  • AGE OF THE OLIVE TREES

    40% of the olive trees are secular while 60% are young plants.

  • HARVESTING TECHNIQUE

    Directly fro the tree, through the use of a shaker with networks.

  • HARVESTING PERIOD

    During the period of pre-vairason, from October until the first days of November, when the olives are not matured.

  • PROCESSING AND EXTRACTION

    Through an extraction system in a continuous cycle in three phases within 12 hours of harvesting.

  • STORAGE

    In the absence of oxygen and light, in a special steel silos where there is a natural decantation.

  • ACIDITY

    Between 0.3% and 0.5% (as oleic acid).

  • ASPECT

    Clear and bright.

  • SIZES

    250ml, 750ml, 1L, 5L.

ORGANOLEPTIC TYPES

LECCINO

Type of olives: Leccino 100%.

Colour: Mature green verging on yellow.

Smell: Slightly fruity, with shades of leaves and almonds.

Taste: Enveloping, full and persistent with a pleseant sweetness of the fruit.

BLEND

Type of olives: Leccino, Picholine, Frantoio.

Colour: Green with golden-yellow shades.

Smell: Medium fruity with notes of green tomato and almonds.

Taste: Soft, round and with a pinch of spice that enriches the context.

BLEND

Type of olives: Celline di Nardò and Ogliarola.

Colour: Green with yellow-gold reflection.

Smell: Fine and elegant, expressing clear the fresh leaf.

Taste: It is harmonized by bitter and spicy notes in perfect balance, with a strong persistance of fruity.