The olives are harvested by experienced farmers at the end of October when they have not fully ripened yet. However, they unfold their distinct fruity aroma while at the same time increasing their polyphenol levels. Polyphenol is an antioxidant responsible for the health benefits associated with olive oil. The olive oil is cold pressed, meaning that its temperature during processing does not exceed 21°C. The oil is produced and filtered on the same day of the harvest at nearby Balduccio oil mill.
The oil vintage of 2018 will probably not go down in history. Thus the new OL-oil is doubtlessly of a good quality but we won't classify it as excellent. With our technology in the oil mill we have reached a point where only the quality of the olives counts. That means that the production process is no more of such an importance as it once was (fermentation grades, but rather the olive type, the freshness and intactness of the olives and the vintage itself.
Comments from Adriano März to oil vintage 2018
OL – comprising Frantoio (20%), Lecchino (40%) and Moraiola (40%) olives – is produced in the Montalbano region of Tuscany. The traditional way of growing, processing and harvesting the olives from a small 17 hectare grove culminates in the exceptional, intense and natural taste.
