The organic extra virgin olive oil Rivellino is produced through a well-controlled process, where quality is always more important than quantity. The olives of the Canino variety, harvested at an early stage of ripeness, are daily taken to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil obtained is then carefully stored in stainless steel tanks under nitrogen atmosphere to maintain its characteristics intact and bottled immediately before sale. The Canino is an ancient variety typical of the Lazian and Tuscan Maremma. The flavor of the oil obtained is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first, and pleasantly spicy at the end, due to the presence of polyphenols that have important antioxidant, hypoglycemic, and hypocholesterolemic properties. The olives are harvested early when they still contain a high percentage of chlorophyll that gives our oil a particular emerald green color. This gradually transforms into a more golden hue over time. At the time of grinding, the acidity of the oil is 0.1-0.3 g/l, well below the required limit. An additional advantage of using olives of the Canino variety is the long shelf life of its oil.
The organic extra virgin olive oil Rivellino is produced through a well-controlled process, where quality is always more important than quantity. The olives of the Canino variety, harvested at an early stage of ripeness, are daily taken to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil obtained is then carefully stored in stainless steel tanks under nitrogen atmosphere to maintain its characteristics intact and bottled immediately before sale. The Canino is an ancient variety typical of the Lazian and Tuscan Maremma. The flavor of the oil obtained is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first, and pleasantly spicy at the end, due to the presence of polyphenols that have important antioxidant, hypoglycemic, and hypocholesterolemic properties. The olives are harvested early when they still contain a high percentage of chlorophyll that gives our oil a particular emerald green color. This gradually transforms into a more golden hue over time. At the time of grinding, the acidity of the oil is 0.1-0.3 g/l, well below the required limit. An additional advantage of using olives of the Canino variety is the long shelf life of its oil.
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