Torraccia di Presura Olive Oil

Torraccia di Presura extra virgin olive oil is a high quality product with organoleptic characteristics of absolute value. It is extracted from olives harvested by hand in the months of October and November of the Frantoio, Moraiolo, Leccino and Pendolino varieties. Obtained by cold pressing, at a temperature between 22° and 24°, carried out within 24 hours of harvesting, it has an intense green color tending towards yellow as the months pass. As soon as it is crushed it is loaded with particles that make it translucent, opalescent, of medium density, testifying to the richness and thickness that characterize it. It has a very low acidity, 0.1 – 0.2%. The aromatic note is intense. The scent is fruity and persistent, of freshly pressed olives; soft to the taste, but with that characteristic tingling in the base that slowly disappears over time, giving way to hints of more or less bitter herbs, such as a light taste of artichoke and thistle. As the months pass, a natural increase in clarity is obtained and a slight sediment may appear on the bottom of the bottle, which does not represent a defect but rather testifies to the natural production process.