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Fattoria Lapecheronza

MONTEPULCIANO

Extra Vergine Olive Oil

Our oil is obtained from the olive trees of our company grown to 550 m. above sea level. Thanks to the position of the ground is possible with a cultivation strictly natural methods, because the plant is not attacked by diseases that develop in flat areas. The cultivar from which we extract the extra virgin olive oil are: Frantoio, Leccino, Moraiolo and Pendolino that all together make the birth of a unique oil and high quality.

 

The olive harvest takes place in November, by hand, so you can choose any oil to ensure the best results every time.

The extra virgin olive oil is fragrant and elegant taste, ideal for seasoning dishes of Tuscan tradition, the color is dark green, the taste is fruity, fragrant and slightly acidic.

The company chose to use the cold pressing, that is, the processing of the olives at room temperature (below 20°C), since only in this way is obtained an oil with low acidity and high organoleptic properties, with an unmistakable taste.

It is recommended in infancy for its acidic composition which makes it very close to breast milk; in that the elderly also for its mild laxative action; in that of young people, providing valuable additional energy and calories.
It is an important food for our body, because it is a valuable source of triglycerides, which need to assimilate a certain ration every day. One gram of olive oil contains about 9.5 calories, ie 40-60 grams of oil per day provide about 400-600 calories, compared to the needed daily 2000-3000.

An important source of high quality energy, capable of increasing 400 times the immune system. The extra virgin olive oil is rich in vitamin E, a powerful antioxidant that fights free radicals, primarily responsible for cell aging.

 

It protects against cardiovascular diseases and has a beneficial effect in the development of the nervous system; It defends against certain types of cancers, especially breast, stomach, colorectal and prostate cancer, but also of the oral cavity, pharynx and esophagus.
The olive harvest begins the first days of November and you can actively participate in all the plucking and subsequent pressing for guests staying in this period.