Organic extra virgin olive oil
Production Zone / Hills to the South of Firenze
Geographical Area / Municipality of Bagno a Ripoli in Florence
Height/ 250m above sea level
Olive Orchard Age / Centuries-old
First crop Retailed / 2003
Form of cultivation / Polyconic Vase
Varietal / Moraiolo, Frantoio, Leccino and Americano Soil Management / Natural grass
Harvesting System / By hand using shaker rakes and perforated crates
Time between harvest and olive production / 12 hours maximum
Milling Process / Mechanical grinder
Extraction Method / Centrifugal cold extraction
Harvest Period / October – November
Filtration Throught Paperboard/ Immediate
Bottling / On site using vacuum technology
OlOrganic extra virgin olive oil
During renovations at Fattoria Ramerino, a rare guadagnòlo was discovered alongside some terracotta oil storage jars from the nearby town of impruneta. Guadagnòlo is a Tuscan dialect word that describes a wide-necked antique terracotta urn that was used to hold the mill workers’ utensils. By the end of each day, a layer of oil would have gathered in the base of the urn, which was gifted to the workers. (Guadagno translates as “earning,” hence the root of the term guadagnòlo.) The origin of the word expresses the value historically associated with olive oil, and the importance of not wasting a single drop. For this reason, the guadagnòlo unearthed at Fattoria Ramerino served
Best enjoyed with grilled fish and salads; also excellent with raw vegetables in pinzimonio (dipped into oil poured straight from the bottle).
Medium-intensity fruit flavors dominated by notes of
perfectlyripened olive, with an aftertaste of almond and
nuts. A harmonious balance of sharpness and piquancy. Golden yellow in color, veined with green.
Best enjoyed with grilled fish, salads, or with raw vegetables
in pinzimonio (dipped into oil poured straight
from the bottle).