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OIL LIST
the technical sheet of our oils
Leonardo
EXTRA VIRGIN OLIVE OIL
CHARACTERISTICS: Leonardo is an extra virgin olive oil obtained from the skilful blend of the best varieties of native olives. Leonardo is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 3 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Dritta 70%, Leccino 15%, Castiglionese 15%
ORGANOLEPTIC EVALUTUATION: Medium fruity, with definite and enveloping aromas of sage and notes of mint, then chicory and fresh almond. Mouth of great correspondence. Bitter and spicy balanced with persistent spicy notes.
IDEAL FOR: medium structured dishes, bruschetta, sliced or roasted meat, soups, cooked vegetables, salads of legumes, mature cheeses, grilled fish.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Dritta
70%
Leccino
15%
Castiglionese
15%
Giotto
ORGANIC EXTRA VIRGIN OLIVE OIL CERTIFIED
CHARACTERISTICS: Organic extra virgin olive oil handcrafted in Italy from local olives, harvested and processed using certified organic methods. All stages of the production chain from the working of the soil, environmental and nature protection, harvast systems up to oil extraction, take place in compliance with the regulations in force in the sector and are certified by authorized inspection bodies.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Frantoio 40%, Leccino 25%, Rosciola 20%, Dritta 15%
ORGANOLEPTIC EVALUTUATION: Medium fruity with complex nose characterized by fine notes of wild herbs, harmonious hints of rosemary, slight hints of yellow fruit. Enveloping to the taste with spicy tones of black pepper, decisive bitterness and balanced spicy.
IDEAL FOR: grilled meats, baked lamb, soups, vegetable soups, cooked vegetables, baked potatoes, tomato caprese, aged or goat cheese, fish soups, stewed shellfish, carpaccio.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Frantoio
40%
Leccino
25%
Rosciola
20%
Dritta
15%
Tintoretto
EXTRA VIRGIN OLIVE OIL MONOCULTIVAR CASTIGLIONESE
CHARACTERISTICS: Tintoretto is an oil monocultivar obtained from the selection of native olives of Castiglionese variety. Characteristic of Castiglionese is that it comes from ancient plants present only in the Valley of the River Fino, in the province of Teramo. In Italy there are more than 500 olive varieties, this unique biodiversity in the world gives monovarietal oils a strong sensorial and territorial identity. The “Castiglionese” olive tree has a limited distribution and is present above all in the municipality of Castiglione Messer Raimondo from which the cultivar takes its name. Plant of particular beauty and good vigor but low return in oil.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Castiglionese 100%
ORGANOLEPTIC EVALUTUATION: Medium fruity, elegant with vegetal notes, tomato, almond, sage and balsamic scents. On the palate harmonious and persistent hints of bitter and spicy, reminiscent of black pepper and artichoke.
IDEAL FOR: cold appetizers, velvety soups, soups, baked meats, grilled poultry, roasted potatoes, legumes and raw vegetables, carpaccio, tomato caprese, fresh or stringy cheeses, seafood appetizers, marinated sea bass, roasted fish.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Castiglionese
100%
Mantegna
EXTRA VIRGIN OLIVE OIL MONOCULTIVAR LECCIO DEL CORNO
CHARACTERISTICS: Mantegna is an extra virgin olive oil obtained by solely native olives of Leccio del corno variety. Mantegna is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Leccio del corno 100%
ORGANOLEPTIC EVALUTUATION: Medium intense fruity, with vegetal scents of grass, artichoke, lettuce and chicory associated to aromatic notes. Full and complex mouth with decisive and pleasantly persistent bitterness and spicy.
IDEAL FOR: legume starters, spelled soups, steamed beans, tomato salads, baked or boiled potatoes, baked rabbit, roasted poultry, pasta with salmon, gratin molluscs, swordfish tartare, seasoned cheeses.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Leccio del Corno
100%
Caravaggio
EXTRA VIRGIN OLIVE OIL MONOCULTIVAR DRITTA
CHARACTERISTICS: Caravaggio is an extra virgin olive oil obtained by solely native olives of Dritta variety. Caravaggio is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Dritta 100%
ORGANOLEPTIC EVALUTUATION: Medium intense fruity, with complex vegetal aromas of mown grass, artichoke, chicory and consistent hints of green almond. In the mouth persistent balsamic hints, bitter and spicy decided and harmonious, green almond in closing.
IDEAL FOR: structured dishes based on red meat, arrosticini, baked rabbit, grilled poultry, salmon carpaccio, baked potatoes, risotto with molluscs, stewed crustaceans, goat cheeses, mashed beans, legume soups.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Dritta
100%
Bernini
EXTRA VIRGIN OLIVE OIL MONOCULTIVAR LECCINO
CHARACTERISTICS: Bernini is an extra virgin olive oil obtained by solely native olives of Leccino variety. Bernini is born from the milling of olives harvested by hand at the right degree of ripeness and processed within 4 hours. This shrewdness to avoid altering its aroma, nutritional properties and organoleptic qualities. The careful selection of the raw material combines quality and tradition, full expression of the experience of the master olive oil which, through mechanical processes and cold extraction, creates an extra virgin olive oil of excellent quality.
REGION: Abruzzo, origin of raw material and production, about 370 m above sea level
HARVEST PERIOD: first decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Leccino 100%
ORGANOLEPTIC EVALUTUATION: Light fruity, with hints of grass and notes of officinal herbs, such as mint and basil. Fine mouth where herbaceous is confirmed, artichoke and almond in closing. Bitter and spicy, light and harmonic.
IDEAL FOR: delicate or medium-structured dishes, white meats, carpaccio, fish, swordfish salads, marinated blue fish, octopus carpaccio, grilled tuna, fish couscous, steamed molluscs, lentil purée, bean soups, grilled vegetables, velvety, mayonnaise, fresh cheeses.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Leccino
100%
Botticelli
OIL WITH LEMON
CHARACTERISTICS: Condiment made with local olives and fresh lemons. This craft product by the Frantoio Tini, has the particularity in preparation of the contemporary milling and cold extraction of olives and fresh organic lemons. Naturalness is the secret of our “Botticelli” flavored oils, ideal for seasoning with taste and genuineness. Botticelli, does not use added flavors, but only two natural ingredients: olives and organic lemons.
REGION: Abruzzo (olives and production) – Sicily (organic biodynamic lemons).
HARVEST PERIOD: second decade of October
PROCESSING TYPE: continuous cycle milling, cold extraction
VARIETAL SELECTION: Leccino 60%, Dritta 40%
ORGANOLEPTIC EVALUTUATION: Medium fruity. Fresh and decisive smell, fruity and vegetal citrusy with herbaceous notes. On the palate, herbaceous and citrusy notes that recall the typical scents of the southern Italian coastal areas.
IDEAL FOR: cold salads, seafood salads, delicate first courses, white meats, boiled meats, tartare, carpaccios, fish-based first courses, steamed and roasted fish, gourmet cuisine, raw or cooked vegetables, field salads, smoked salmon, ice creams.
the long experience in the preparation of this type of oil is evidenced by patent of 1987.
sensory evaluation
fruity
0
bitter
0
spicy
0
cultivar
Leccino
60%
Dritta
40%
Our formats
all our products are supplied in packages suitable for transport, also by express courier
Cylinders 100ml
- Metal
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Cylinders 250ml
- Metal
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Bottles 500ml
- Etruscan glass
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Cans 1L
- Metal
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Bag in Box 3L
- Box and bag
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Bag in Box 5L
- Box and bag
- Anti-fouling and antidrip cap
- Label in 3 languages
- Individually numbered
Note about extra virgin olive oil
To fully appreciate the quality extra virgin olive oil, it is important to remember that oil is a natural product, unique and unrepeatable each year of production.
Its characteristics are not comparable over time as they are related to natural cycles.
Ours is a handcrafted product that uses only local olives of Abruzzo, pressed in our family oil mill.
In our laboratory we take care of the olive oil pressing, extraction, storage under controlled temperature, packaging and sale of the finished product.
The production is intentionally limited in quantity as our extra virgin olive oil is extracted only from selected raw material.
Our characteristics, maniacs of details
- Deep-sea cultivation: Approximately 370 m above sea level
- Olives origin: Selection of local olives cultivated within a radius of 20 km from the oil mill
- Harvest method: Nibbling and manual combing
- Harvest period: Right degree of ripeness on the indication of the oil miller master
- Waiting time: 3 hours (maximum in the oil mill)
- Milling method: Continuous cycle with entire product chain traceability
- Extraction temperatures: Cold extract (temperatures equal to or less than 27 °)
- Storage and temperature: Stainless steel tanks in the absence of oxygen at a controlled temperature
- Packaging: Cans and bottles individually numbered for production traceability
Health Benefits
Quality extra virgin olive oil has excellent effects on our health
- it protects the heart and arteries
- slows down the brain aging
- lowers the cholesterol levels in the blood
- fights the free radicals
Acidity
is a parameter that indicates the percentage of oleic acid in an oil and is the main chemical indicator of its quality.
Higher is this value, poorer is the quality of the product. It is indicator of fundamental importance as in relation to the level of acidity is established the attitude of fat edible as well as the oil commercial classification. The acidity is manifested by an alteration of lipolytic type, expressed in grams of oleic acid per 100 grams of oil. Its measure is determined by laboratory analysis (acid-base titration). The limit of acidity for extra virgin olive oil is 0.8% but in a quality oil values are much lower (0.1-0.3%). In olive oil you can have a high level of acidity when the product was obtained from fallen olives and/or left in the ground a sufficient time to the triggering of fermentation phenomena. These phenomena are often due to sensory defects (in particular, winey, fusty and mould). The perfect sanitary status of the olives, harvesting at the right level of ripeness and the use of proper techniques of picking, storage, processing and conservation will generally produce an extra virgin olive oil with very low acidity. Very often consumers wrongly associate acidity with the feeling of spicy present in different intensity in almost all extra virgin olive oils. This perception is wrong because the spicy indicates the sensory manifestation of the presence of an important class of aromatic substances called polyphenols, which besides being natural antioxidants are responsible for this sensation.
The peroxide number
is an index of primary oxidation of the oil, a synonym for degradation and aging.
It is measured through the quantitative determination of hydroperoxides. The latter are derived from the oxidation of fatty acids by the action of an enzyme present in olives, the lipoxygenase, or due to the radical actions that are favored by oxygen dissolved in the oil. The limit on the number of peroxides expressed in milliequivalents of active oxygen per kilogram of oil is 20 (meq O2/kg), above this limit the oil is graded lampante. A high number of peroxide shows an primary oxidation process already initiated and irreversible. A good reference value is below 10-12. The primary oxidation state of an oil depends on the enzymatic activities of the lipoxygenase, acting if the fruits undergo cellular injury of the pulp of the drupe and from contact of the oil and olive pulp with oxygen in the air which favours the oxidation of fatty acids and the formation of peroxides.