Selection of Moraiole olives
It’s an appreciated variety of Tuscan origin, It has green-grey lanceolate leaves and thick branches, which rise to the sky. It has medium-sized spherical drupes (about 2 grams). When not completely ripe they yield from 10% to 15% in oil. These olives are harvested between the first and the last ten days of November. They give an oil, which is slightly piquant and has a fruity smell, sometimes of artichoke, cypress-wood or bay leaves. We recommend using it on bruschetta, soups and read meat. It is remarkabled in the famous magazines Gambero Rosso, Merum, and Feinschmeker every year from 2000 to 2014. On april 2007 has received the prestigious Italian Award “3 Olives” on Slow Food Guide. Best Tuscan Extra Virgin Olive Oil harvest 2008. The german most popular food magazine Feinschmeker has given to this oil the award 2007 like best european oil.
Suggested for soups and red meats.
Medium Body. Very Fruity with green scents of cicory, eucalipto and cutted grass. Sharp and spicy.