Selezione di olive MORAIOLE
It's an appreciated variety of Tuscan origin, It has green-grey lanceolate leaves and thick branches, which rise to the sky. It has medium-sized spherical drupes (about 2 grams).
When not completely ripe they yield from 12% to 19% of oil. These olives are harvested between the first and the last ten days of November.
They give an oil, which is slightly piquant and has a fruity smell, sometimes of artichoke, cypress-wood or bay leaves.
We recommend using it on bruschetta, soups and read meat. It is remarkabled in the famous magazines Slow Food Guide, Gambero Rosso, Merum, and Feinschmeker, and many other every year from 2000 to 2015
On april 2007 has received the prestigious Italian Award "3 Olives" on Slow Food Guide. Best Tuscan Extra Virgin Olive Oil harvest 2008.
The german most popular food magazine Feinschmeker has given to this oil the award 2007 like best european oil