Olive oil Sale Tuscany Abbadia Ardenga Italian olive oil sale
The Olive Grove: Our Pride
Abbadia Ardenga’s olive grove boasts an enviable exposure. Its position relative to the sun naturally prevents pest attacks without the use of pesticides or chemical fertilizers!
The Art of Tuscan Fettunta
Freshly made, the famous “olio n’ovo” – new olive oil – is distinguished by its characteristic slightly spicy flavor. From the end of October until December, already as soon as we return from the oil crusher, even before bottling, we like to taste the “oil n’ovo” on roasted bread in the company of our guests!
Farming
Our farm grows three classic Tuscan varieties: Frantoio, Leccino and Moraiolo.
Maintenance
Suckering takes place between June and August, while breeding pruning is carried out at varying intervals as needed, carefully evaluating the previous vintage.
Harvesting
Our staff personally takes care of the olive harvest, which is strictly by hand.
Extraction
At our trusted crusher near our Montalcino estate, the oil is cold-pressed to preserve its organoleptic qualities; this is why acidity is often almost nonexistent and our extra virgin olive oil is so good!
Product Sheet
Denomination
Extra Virgin Olive Oil
Origin
From our traditional olive groves in Montalcino.
Training system
Polyconical vase system
Colour
Ancient gold, but when freshly harvested, it is opaque and greenish with various shades of color.
Aroma
Typical fragrance, fresh and pleasant.
Taste
Harmonious, fruity, appetizing.
Pairings
Classic for all uses in fine cooking, its qualities are enhanced when used to season all vegetables and warm legumes.
Suggestions
Store in a cool, dark place. Consume within 15-18 months.
