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Extra-virgin olive oil monocultivar Quercetano
The taste of oil olive Quercetano is fruity, light on the palate, the aroma is decided. The color is green-yellow and very bright.
The olives harvested by hand, are stored and transported to the mill. After extraction, which takes place in a cycle tradizionalle mills, the oil is stored in steel containers and then bottled.
The typical characteristics of the product, which has a tradition, is related to the extraction system and the particularities of the cultivars. Indeed it is only obtained from cultivar Quercetano (so you monovarietal). The taste is typical el'aroma and remember the result. For its particular taste and pungent pizzichino This oil is very suitable for consumption raw, as a condiment for the bruschetta and the pinzimonio.
The olive oil is produced from Quercetano few major producers in an area of approximately 70 hectares in the municipality of Montignoso. The average production per plant is about 1-3 liters and, assuming a density of 380-400 plants / ha, one can estimate an average annual production of 570 quintals. The sale of the product only affects the local level and, except for a small percentage purchased directly on line, most production is for own consumption.
The oil
monocultivar Quercetano obtained the inclusion in the prestigious annual 'Guide to the extra 2009' published by Slow Food editore that collects the best of the national scene.