The narrative label is a Slow Food project and tells about the product, who produces it and the entire supply chain.
Organic Moraiolo monocultivar extra virgin olive oil from the Le Fontacce farm The territory and the variety About 800 trees with centuries-old Moraiolo variety stumps are spread over about three hectares and at an average altitude of 400 meters.
The area is hilly and is characterized by stony sandstone soil and terracing supported by dry stone walls.
Cultivation The soil is fertilized every 2 years with manure and compost.
Wild grasses are chopped and left in the field to enrich the soil with organic matter and limit water loss from the soil.
Irrigation is not practiced, for disease and pest control no treatments are given.
Harvesting In early November, when the drupes reach 60 percent of veraison, the beginning of ripening marked by color change, harvesting is carried out using facilitating equipment that causes the olives to fall onto nets lying on the ground. Immediately afterwards, the olives are harvested manually, placed in boxes and transported to the mill.
Processing Occurs within a maximum of 6 hours after harvesting in the company’s continuous-cycle oil mill.
The olives are defoliated, washed and pressed; the resulting paste is grained and passed through the 2-stage decanter to extract the oil, which is immediately filtered.
Storage and packaging Organic extra virgin olive oil is stored in stainless steel containers, under argon beating to counteract oxidation and bottled in dark glass or tin.
