Cultivar Moraiolo

Organic extra virgin olive oil

Production Zone / Hills to the South of Firenze
Geographical Area / Municipality of Bagno a Ripoli in Florence
Height / above sea level 250 m s.l.m.
Olive Orchard Age / Centuries-old trees
First crop on the market / 2013
Form of cultivation / Polyconic Vase
Varietal / Moraiolo
Soil Management / Natural grass
Harvesting System / Mechanical olive picking system.
Time between harvest and olive production / Maximum 12 hours
Type of Milling / Mechanical knife crusher.
Type of Extraction / Centrifugal cold press extractor
Harvest Period / October – November
Paperboard Filtering / immediate filtration cartons
Bottling / In-company bottling with vacuum technology



Organic extra virgin olive oil
100% italiano

The single variety oils were developed to best express the characteristics and peculiarities of the single cultivars. Cultivar Moraiolo is one of the best pressings obtained from olives of the Moraiolo variety, a variety typical of our production area.


One “C” of this oil is ideal on a “caprese” salad and on
white meat or fish. This oil gives a personal touch on
boiled potatoes and zucchini or on asparagus.

Sensory characteristics

Medium intensity fruity oil from green olives,
herbaceous. The taste is well balanced with medium
intense bitter and tangy notes.
There is a faint perception of artichoke, fresh herbs and
spices. Green color with yellow veining.

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