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25,00€
The best selection of our extra virgin olive oil are bottled as “Laudemio.” The Laudemio Consortium is approved by a rigorous panel for every single batch of oil.
LAUDEMIO is a top quality oil, broad nosed and clean, reminiscent of grass and artichoke. The taste can be appreciated for the aromatic intensity and the final spice note which enhances the flavor.
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15,00€
The extra virgin olive oil from Fattoria San Michele a Torri is made mostly with Frantoio and Moraiolo olives with a small blend of also Leccino, Pendolino and Cerretana olives. They are harvested at the right stage of ripeness, which generally coincides with the end of October beginning of November. The processing is done at the farm olive mill within 24 hours after harvest. The oil is obtained immediately and filtered to preserve its excellent organoleptic and nutritional quality. It has a very low acidity, expressed as oleic acid 0.15%, a great content of polyphenols (470mg / lt.) and a consistent allocation of tocopherols (225 mg/ lt.) The oil has a herbaceous fruity flavor of olives. The taste is appreciated immediately with a strong fruity flavor with a hint of spice at the finish.
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48,00€
To create extra virgin olive oil, the processing is done at the farm olive mill within 24 hours after harvest. The oil is obtained immediately and filtered to preserve its excellent organoleptic and nutritional quality. It has a very low acidity, expressed as oleic acid 0.15%, a great content of polyphenols (300mg / lt.) and a consistent level of tocopherols (280 mg / lt.) The oil has a herbaceous fruity flavor that recalls olives. The taste is appreciated immediately with a strong fruity flavor and a hint of spice at the finish.
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79,00€
The Extra virgin organic olive oil from the Fattoria San Michele a Torri is made from a blend of Frantio and Moraiolo olives. There is also a small percentage of Leccino, Pendolio and Cerretana olives present. The olives are harvested at the right stage of ripeness which generally coincides with the end of October beginning of November. The processing is done at the farm olive mill, and within 24 hours of collection, the oil is obtained and filtered to preserve its excellent organoleptic and nutritional quality. It has a very low acidity, expressed as oleic acid .15%, polyphenols (470 mg / lt) and allocation of tocopherols (225 mg / lt). It has a herbaceous, fruity bouquet scent and a taste that is appreciated immediately with fruity spicy notes.
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