Organic extra virgin olive oil, 1 L
The can that stops the light
- Colorolio
- Pack size1 1
Coming soon
Coming soon
We will let you know as soon as it can be ordered
This piece cannot go in the cart yet. Leave an address: Tuscany Market Hub will write to you, one message only, with the link to the page.
Let me know when it arrives
Bronze-drawn and slowly dried by Pasta Bertoli, in Santa Luce.
In short
Pasta Bertoli is known as a pasta factory, but grain isn't the only thing that comes out of Santa Luce. The "La Ghiraia" farm cultivates three thousand olive trees on its hilly and stony land, at the edge of a Mediterranean forest, and this organic extra virgin olive oil is born from those trees.
The label lists the varieties one by one — frantoio, razzo, leccino, moraiolo and pendolino — and the production method: olives harvested at the right point of ripeness, kept in aerated crates for a few hours, and then milled. It is that short interval between the tree and the oil press that determines everything else.
The tinplate can is not a mere whim: oil fears light more than anything else, and the can blocks it completely. One liter is the format for those who use it raw and want to finish it while it is still young.
In the kitchen
How long it takes, and what goes on top.
Goes well with When raw, where you can taste it: on bread, on ribollita, on legumes, on boiled vegetables. On a tagliata, a drizzle at the end of cooking.
The pasta workshop
What is inside, and how it is made.
- Ingredients
- Organic extra virgin olive oil. As stated on the label: "superior category olive oil obtained directly from olives and solely by mechanical means". Varieties: frantoio, razzo, leccino, moraiolo and pendolino.
- Origin
- Italian agriculture. Olives from the farm's land in Pastina, Santa Luce (PI); packed by "La Ghiraia" Farm of Bertoli Giuseppe.
- Process
- Olives hand-picked at the right point of ripeness and stored in aerated crates for a few hours, so as not to alter the taste, aroma and fragrance of the oil. Extraction solely by mechanical, cold pressing.
- Storage
- It is advisable to keep away from light and heat sources.
- Packaging
- 1-liter tinplate can.
The semolina
| Olive varieties | Frantoio, razzo, leccino, moraiolo, pendolino |
|---|---|
| Extraction | Mechanical only, cold |
| Organic certification | IT-BIO-004 — Agricoltura Italia |
| Inspected operator | no. 45536, body authorized by Mipaaf |
On the same stall
Two ways to look: the same line, or the same color.
Pasta Bertoli
A family farm in Santa Luce: it sows its own organic wheat, mills it and extrudes it through bronze dies without it ever leaving the gate. A closed supply chain, slow drying up to thirty hours, two ingredients only.
Step inside Pasta BertoliWheat grown on the farm, bronze dies, slow drying · province of PI
The whole stall
Every color is an ingredient declared on the label.
