THE CLASSIC OF THE LA ROCCA FRANTOIO ”PRODUCTS: 100% Italian Organic Extra Virgin Olive Oil PRODUCTION: Frantoio La Rocca di Montemurlo (Prato) OLIVES: Moro and Bianca di Cicignano; Frantoiana; Leccino in variable percentage. HARVEST: Manual or with facilitators from mid-October to the end of November. OLIVE PROCESSING TIMES: Within 12 hours of harvesting. DEFOLIATION: Manual or with pneumatic system. WASHING: In tub with running water EXTRACTION: Continuous cold cycle below 27 ° C FILTRATION: Using pure cellulose or natural decanting STORAGE: Stainless steel silos in the absence of oxygen and at controlled temperature. BOUQUET: Net of olive TASTE: Fruity of medium intensity with herbaceous notes reminiscent of laurel, rosemary and other aromatic herbs. Good level of bitter and spicy. PAIRING: Ideal for raw dressing of red meats, ribollita, pappa al pomodoro, pinzimonos and bruschetta.
Condiment based on organic extra virgin olive oil enriched with organic chillies grown by us PRODUCTION: Frantoio La Rocca di Montemurlo (Prato) OLIVES: Moro and Bianca di Cicignano; Frantoiana; Leccino in variable percentage. PEPPERS: Coming from organic farming, grown on the farm This is not the classic pepper oil commonly called spicy oil we are used to. Seeing it produced in the mill with organic peppers grown on the farm and combined with the intoxicating taste of our green gold, gives merit to a passion that makes us proud of our work, TASTE: Flavors of aromatic herbs combined with the freshness of peppers with a spicy tone not too invasive. PAIRING: Ideal for pasta, grilled meat, legumes and pizza.