Sensory notes: It is a strong and assertive oil with a well-defined scent of green almond accompanied by some notes of fresh leaves. The citrus aroma is immediately recognizable and is confirmed by the freshness on the palate. The bitterness is harmonious but not persistent, with a slightly more lively spiciness. The oil has a spicy aftertaste that gives it a distinctive identity. The color is light green, bright, and clear.
Cultivar: Predominantly a blend of Leccino (70/80%); followed by Grignano, Pendolino, Frantoio, and other cultivars.
Olive grove: Located in Valpantena, on the eastern slope of the valley, at an altitude of 300 meters above sea level.
Harvest period: During early ripening, in the first weeks of October.
Harvest: Hand-picked with the help of mechanical shakers.
Sensory notes: It is an oil characterized by a floral bouquet in which the scent of yellow apple with citrus notes is recognizable, distinctive elements of the Venetian variety. There is a distinct aroma of fresh vegetables, almonds, and green bananas that add complexity to the scent of freshly cut grass among the olive trees. Upon tasting, the slightly accentuated bitter and spicy sensations confirm the olfactory experience. It has a beautiful yellow-green color, bright and clear.
Cultivar: Grignano 100%.
Oliveto: Located in Valpantena, on the eastern side of the valley, at an altitude of 300 meters.
Period: In early maturation phase, in the first weeks of October.
Harvest: Hand-picked with the help of harvesters.
Precious ceramic amphora, ideal for receiving and then serving Fontanara extra virgin olive oil on plates, perhaps dispensed from the bag in box packaging
The condiment based on extra virgin olive oil and bergamot obtained by the simultaneous milling of olives and bergamot. In doing so, the essential oils of the lemon and its taste blend directly with the oil. The bergamot flavored is a kitchen accessory that no lover of the same can ignore. You have to taste it and grasp its wide citrus nuances. It can be used in delicate dishes such as edible flower salads, as well as in dishes with a more decisive character such as fried fish.
Unfiltered (limited edition: October-January)
Extra virgin olive oil, bottled immediately after pressing, with a typical and fascinating texture; rich in flavor and with the right degree of spiciness. A wholemeal oil, with a haze typical of the type of production. Particularly suitable to be consumed within a few months of bottling.
Superior category extra virgin olive oil, obtained directly from 100% Italian olives that are crushed on the same day to preserve their fragrance and quality. Thanks to its light fruity flavor, it offers a balanced taste.
The dressing based on extra virgin olive oil and lemon obtained by simultaneously pressing olives and lemon. In doing so, the essential oils of the lemon and its taste merge directly with the oil. It enriches any preparation that requires lemon.
The dressing made from extra virgin olive oil and chili, obtained through the infusion process of chili in the olive oil. This process combines the typical spiciness of the vegetable with the more delicate taste of the oil. Excellent in every dish of traditional Italian cuisine.
Certified by CSQA and compliant with the IGP specification, it is a high quality vinegar, with a brown color, a fresh scent and a sweetly acidic taste.
Superior category extra virgin olive oil, obtained directly from 100% Italian olives that are crushed on the same day to preserve their fragrance and quality. Thanks to its light fruity flavor, it offers a balanced taste.