The organic extra virgin olive oil Rivellino is produced through a well-controlled process, where quality is always more important than quantity. The Canino variety olives, harvested at an early ripening stage, are daily brought to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil thus obtained is then carefully stored in stainless steel tanks under nitrogen atmosphere to keep its characteristics intact and bottled immediately before sale. The Canino is an ancient variety typical of the Maremma region in Lazio and Tuscany. The flavor of the resulting oil is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first and pleasantly peppery 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, which gives our oil a particular emerald green color. This gradually transforms into a more golden hue over time. At the time of milling, the acidity of the oil is 0.1-0.3 g/l, well below the required limit. An additional advantage of using Canino variety olives 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 Canino variety olives, harvested at an early ripening stage, are daily brought to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil thus obtained is then carefully stored in stainless steel tanks under nitrogen atmosphere to keep its characteristics intact and bottled immediately before sale. The Canino is an ancient variety typical of the Maremma region in Lazio and Tuscany. The flavor of the resulting oil is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first and pleasantly peppery 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, which gives our oil a particular emerald green color. This gradually transforms into a more golden hue over time. At the time of milling, the acidity of the oil is 0.1-0.3 g/l, well below the required limit. An additional advantage of using Canino variety olives is the long shelf life of its oil.
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