FRANTOIO & OIL

olive oil frantoio fattoria san leloino londa italy

 

Extra Virgin Olive Oil

This process takes places entirely at room temperature (65-70° F.). This is very important because high temperature promotes oxidation of the olive oil. During the process no water is added: this contributes to an olive oil with more polyphenols. As a consequence, the olive oil so produced is much milder and more balanced.

For 300 years the olives of the estate have been crushed in the same oil mill, located in a building dating back to the 15th century, in the nearby historical village of Londa. Recently, in 2020 we modernized our olive oil mill to the highest modern standards.

Appellation: Extra Virgin Olive Oil

Variety: Frantoio, Moraiolo, Leccino, Pendolino

Height: 4-500 m above sea level

Soil type: lime and clay with stones

Planting date: 1920 – 1998

Number of estate trees: 4000

Pruning system: polyconical vase

Harvest period: end of October – beginning of December

Harvest method: manual of the tree, in small cases, preserving the olives intact

Crushing: within 12 hours of picking, in the olive oil mill of the estate

Storage: in stainless steel tubs

 

frantoio fattoria san leolino londa - venturi - extra vierge olive oil