Fattoria San Michele a Torri extra virgin olive oil is produced mainly from Frantoio and Moraiolo olives, with a small addition of Leccino, Pendolino and Cerretana olives. The olives are harvested at the optimal stage of ripeness, generally between late October and early November. They are processed in the estate’s own olive mill within 12 hours of harvesting. The oil is immediately filtered to preserve its excellent organoleptic and nutritional qualities. It has very low acidity, expressed as oleic acid (approximately 0.19%), a high polyphenol content (400–500 mg/l) and a good level of tocopherols (approximately 225 mg/l). Its flavour is herbaceous and fruity, with notes of olive; on the palate, it is immediately bold and fruity, with a light peppery finish.

Aroma: fresh and herbaceous on the nose, with notes of artichoke, grass and almond.

Taste: harmonious and enveloping on the palate, with a distinctive freshness reminiscent of olives, accompanied by notes of artichoke and bitter almond.