In the olive groves of Podere Salicutti which cover about one and a half
hectares and are also organically farmed, aside from the classic varieties of Tuscan
olives-trees (Frantoio, Moraiolo and Leccino, there are a small number of centuries
old olive trees
of an
autochthonous variety called Olivastra di Montalcino.This variety endows the oil with a "body" and a very typical fruity tone, which keeps for a long time without losing its verve and intensity.
The olives are handpicked when they reach the right degree of maturity (50% of the skins coloured) and freshly pressed in a modern olive-mill during the pressing cycle reserved for organic produce. The oil comes out with an extremely low acidity (under 0.2%) and a fruity taste, which makes it excellent both for raw consumption and for cooked and fried foods.