Organic Extra virgin Olive Oil – Montigiani Italian Olive Oil
The “Organic” is an oil with a balanced flavor, intense but not intrusive compared to previous selections. It is the one that most matches with every dish, particularly indicated on pureed soups, hummus and vegetable soups.
Available in bottles of 250 – 500 ml / can of 2-3-5 liters / bag in boxes of 3 to 5 liters.
The different type of Olives ( said “Cultivar”) have different organoleptic characteristics. Carefully studying the maturation of this type of olives I have made 3 selections, so every dish will have the most appropriate oil to be enhanced: decisive, delicate, biologic.
THE STORY AND MY TERRITORY
The city of Reggello, where I was born and where I still live cultivating olive tree, is a town in the nearby of Florence. Reggello extends from the bottom of Arno valley to the Pratomagno’s mountain ridge.
Since the fourteenth century, Reggello’s territory is characterized by crops treated with terraced vineyard and olive groves.
The olive tree, a very important culture of this area, deeply characterizes the landscape of these territories.
The land of these places produces an excellent renowned oil for the low acidity and the particular organoleptic characteristics, due to the heights of the olive groves, that stretch between 300 and 500 m asl, and for the peculiarities of this land.
It is an unique plot in Tuscany with very low calcium and high quartz content. Most of the plants are of Leccino and frantoio type. Minor quantities of pendolino’s and morellino’s type can also be found.
