VAIANINO Organic Extra Virgin Olive Oil it is produced only from olives coming from our "certified organic" olive grove, in Gambassi Terme, province of Florence, in Tuscany, it is not performed no type of chemical treatment, but with nature, the territory, the climate and our work we manage to obtain an excellent pressing of healthy olives. The harvest is done manually with the help of mechanical facilitators from mid-October to mid-November. The cold pressing of the olives takes place within 24 hours of harvesting at a high-tech oil mill, certified for the processing of organic olives. Cold pressing allows the nutritional and physical qualities of extra virgin olive oil to be kept unaltered, keeping its properties intact and enhancing the benefits that derive from it once consumed. This method allows you to extract the contents present in the fruits while preserving the quantity of minerals, vitamins and substances rich in antioxidant properties for the body. Maintaining 27 degrees during the processing phases enhances the flavor of the olives at the expense of a smaller quantity of oil produced.
Our oil is rich in polyphenols and the acidity is between 0.1% – 0.3%
The Cultivars are: Frantoio, Leccino, Moraiolo and Pendolino. When tasted, the taste is pleasantly medium fruity with a pleasant and delicate spicy sensation
Keep the product in a cool, dry place, away from heat sources and direct sunlight.
Indicated for bruschetta and to enhance the flavor of raw and grilled meats, boiled legumes, and all those dishes with an intense and lively character.
