This excellent olive oil is produced the composition of selected olives of the varieties Moraiolo, Leccino and Frantoio. The olives are harvested by hand October to November predominantly centuries-old trees. The olive grove is located on stony soils at altitudes between 300 and 450m above sea level.
This olive oil is filtered, has a green colour with light golden reflections, is elegant and complex in aroma with a rich aroma of artichoke and freshly cut grass. It is balanced in taste with medium bitter and spicy notes.
It is ideal with lentil and vegetable soups, carpaccio of tuna and swordfish, grilled meat, gratinated vegetables, olive oil ice cream and for dipping with fresh country bread.
ACID CONTENT: 0,14% POLYPHENOLE: 485 mg/kg
OLIVE OIL TYPE: Medium Fruity
You look around and you wonder if it is the earth or the stone that takes care of these age old olive trees. Plants that grow on stony calcareous soil with good drainage at a perfect cultivation altitude; small-sized and low yielding, they are cared for and touched only by human hands. It can be used in many recipes: for sauteed creamy pasta and rice dishes, tuna marinade, shellfish au gratin and vegetable soup. Ideal with grilled radicchio, pinzimonio, artichoke salad with parmesan slivers, meat sauce and fishfry.
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Il Sincero is an extra virgin olive oil produced one cultivar, Moraiolo, a major varietal in the area. Small-sized old plants cultivated following traditional methods on stony hillsides at 400 metres above sea level. The roundish fruit is harvested by hand in October at the start of the ripening process and produces an extra virgin olive oil with a unique intense flavour. Its definite and intense flavour pairs remarkably well with bean soup and chickpea cream with toasted bread; excellent on larded pork fillet and wild salad. Perfect with roasted game, jugged hare and roast pigeon breast with sweet pepper sauce. It is an ideal accompaniment to medium mature cheese and orange or tangerine sorbets.
Primolio extravergine Giachi Giovanni, hand picked olives of the sorts Frantoio, Moraiolo, as well as Lecchino, Maurino and Pendolino, coldly pressed
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