Antonio G. Lauro β NYIOOC (New York International Olive Oil Competition)
Types of oil Produced
Extra Virgin olive oil
Biological Extra Virgin olive oil
I.G.P. Toscano Extra Virgin Olive Oil
Characteristics of the Olive Oil
Visual: avarage consistency. Color from light green to intense green just extracted , tendency to green/yellow with storage.
Smell: slightly pungent and fresh fruity, tendency to attenuation with storage.
Taste: slightly bitterish and strong when new, tendency to attenuation with storage.
Made with olives: Moraiolo, Frantoio, Leccino, other varietes affect for 15% in total.
Breeding Areas of the Olive trees and altitude:
: Municipality of Arezzo: Loc. Vitiano β Municipality of Castiglion Fiorentino: Loc. Cozzano, Mammi, Pievuccia, Montalbano.
Exposure of Olive Groves: South-west, south-east.
Altitude: Between 300 and 600 m. above sea level.
Conformation of the land: Terraces of varying width.
Soil Structure: Loose with avarage skeleton.
Planted Acres: 30
Characteristics of the Production
- Manual posting of the fruit and deposition in wooden boxes for transport to the mill.
- Processing of olives within 4/6 hours from harvest.
- Cold processing of olives into oil through a process of 50/60 minutes.