|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Our Extra Virgin Olive Oil is made exclusively with olives grown on the estate (60% Frantoio, 30% Leccino, and 10% Moraiolo) at 450-480 meters (1,476-1,500 feet) above sea level. The olive groves cover a total of four dedicated hectares (ten acres) of land. The olives are picked by hand. The harvest occurs early in order to prevent the fully ripe olives from falling to the ground and being bruised in the process. Gathering the olives from the ground would allow for a more rapid harvest but would interfere with the quality of the final product. The pickers use a comb-like tool to sweep the olives off each branch. The olives are placed directly into a reed basket that each picker wears around his/her waist. Picking before the olives fully mature - generally mid or end of November - results in the production of less oil but what is obtained is of a much higher quality. This process ensures the deep green color and magnificent artichoke bouquet of the oil. During picking season the day's harvest is taken to the press each evening, where the olives are cold pressed. The olive oil is then filtered by gravity with natural cotton before being bottled. Dark green bottles protect the oil from light and help to preserve its fragrance and beautiful color. Production is very limited - about 5,000 bottles per year. In a good vintage, out of 100 kg of olives (220 lbs) only 13-15 kg (28-33 lbs) of Extra Virgin Olive Oil can be obtained. Poggio Antico's Olive Oil is sold on the premises and through national and international distributors in 500 ml and 750 ml bottles. In a recent book - "L'Olio di Oliva" by Rotraud Degner (Heyne, Germany) - Poggio Antico's Extra Virgin Olive Oil is listed as one of the top 115 oils selected from Italy, Spain, France, Greece and Portugal. |
