Tuscan extra virgin olive oil, 1 L
From tree to mill in a few hours
- Colorolio
- Pack size1 1
€22,00
Harvested and worked by hand by Fahren Janine Tami e Arianna Balestri, in Montevarchi.
In short
There are almost four hundred olive trees, centuries old, which had been abandoned for years and taken over again in 2021. They are cultivated without chemical treatments, using regenerative agroforestry practices, and the farm is in conversion to certified organic.
The olives are picked by hand and cold-pressed within a few hours: the interval between tree and milling determines how acidic the oil will be, because once picked, the fruit begins to ferment. The legal wording on the label is "superior category olive oil obtained directly from olives and solely by mechanical means". The bottle is round, made of white aluminum: aluminum does not let light through, which is what makes oil go rancid faster.
In the kitchen
How long it takes, and what goes on top.
Goes well with Raw: on bread, on ribollita, on boiled vegetables, on legumes. In a pan, it loses precisely what you buy it for.
The farm
What is inside, and how it is made.
- Origin
- Country of origin: Italy. Olives harvested and oil bottled in Montevarchi (AR).
- Process
- Hand-picked and cold-pressed within a few hours of harvesting. Olive groves managed without chemical treatments, using regenerative agroforestry and permaculture practices; farm transitioning to certified organic farming.
- Storage
- Keep away from light and heat.
- Packaging
- 1-liter round white aluminum bottle.
Average values per 100 g
| Average values per | 100 ml |
|---|---|
| Energy | 3389 kJ / 824 kcal |
| Fat | 91,3 g |
| of which saturated fatty acids | 13,5 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| Protein | 0 g |
| Salt | 0 g |
On the same stall
Two ways to look: the same line, or the same color.
La Foresta
A farm in Montevarchi, in the Valdarno: since 2021 it has been bringing back almost four hundred centuries-old olive trees left abandoned for years, grown without chemical treatments and converting to certified organic. The olives are picked by hand and cold pressed within a few hours. Beside the groves an apiary of more than fifty hives, stationary beekeeping: hive care, harvesting, extraction, jarring and packing are all done on the farm, by hand.
Step inside La ForestaAlmost four hundred centuries-old olive trees brought back · more than fifty hives · everything done on the farm, by two people · province of AR
The whole stall
Every color is an ingredient declared on the label.
