Olive varieties
Oil mill, Leccino, Moraiolo, Correggiolo, Pepino
The extra virgin olive oil
Extraction method
Cold extraction with continuous cycle
Colour
Intense green
Flavours
Fruity, with notes of field herbs and hints of artichoke
Taste
Ample and complex taste, with tones of fresh herbs
Acidity
0,12% oleic acid
Varietà di olive
Frantoio, Leccino, Moraiolo, Correggiolo, Pepino.
Tecnica di estrazione
Metodo continuo a freddo
Colore
Verde intenso
Profumo
Fruttato con note di erbe aromatiche di campo e sentori di carciofo
Gusto
Ampio e complesso con toni vegetali di erbe fresche.
Acidity
0,12% oleic acid
Our EVO oil
La Taragna first-press extra virgin olive oil is the exceptional result of progressive refinement.
For thirty years, the family has dedicated itself to the production of oil in order to achieve a balanced product, pleasant to the palate with an intense in flavour, with a slight spicy note, typical of Tuscan oil. The varieties grown come from Tuscan traditions: Leccino, Frantoio, Correggiolo, Moraiolo and Pepino; through targeted cultivation practices, up to 120 gl. of olives each year, from which up to 18 gl. of extra virgin oil is made.
Harvesting is carried out in the last ten days of October, and milling is done within 24 hours of picking, using a continuous cycle system.
Harvesting
The extraction process does not imply the addition of external water, it is cold pressed at temperatures below 27 degrees. This type of process allows the chemical-organoleptic properties of the oil to be left unaltered, making the transition from fruit to bottle respectful of quality.
The company adheres to the Disciplinare di produzione del Consorzio dell’olio IGP Toscano, guaranteeing the origin and quality of the product for the consumer.
The new oil, characterized by its deep green colour, tends to yellow as the months go by. It should be stored in a dark place, away from excessive cold and heat, in glass bottles, which remains the most suitable container, thus keeping the aroma and flavour unaltered.
Benefits
It is scientifically proven that olive oil has several qualities: it contains monounsaturated fats and antioxidant components that contribute to a healthy diet, reducing the risk of cardiovascular disease; it is highly digestible, it ensures the right amount of phenolic acids and helps reduce cholesterol by increasing the absorption of vitamins.
Olive oil is one of the four pillars of the Mediterranean diet, and its beneficial effects are closely linked to all other staple foods: bruschetta, pasta dishes, not to mention how heavenly a “drizzle” of olive oil over a ribollita or panzanella can be; these are simple yet intense flavours that any palate appreciates! Olive oil is a simple and great joy in our lives.
Our EVO oil
La Taragna first-press extra virgin olive oil is the exceptional result of progressive refinement.
For thirty years, the family has dedicated itself to the production of oil in order to achieve a balanced product, pleasant to the palate with an intense in flavour, with a slight spicy note, typical of Tuscan oil. The varieties grown come from Tuscan traditions: Leccino, Frantoio, Correggiolo, Moraiolo and Pepino; through targeted cultivation practices, up to 120 gl. of olives each year, from which up to 18 gl. of extra virgin oil is made.
Harvesting is carried out in the last ten days of October, and milling is done within 24 hours of picking, using a continuous cycle system.
Harvesting
The extraction process does not imply the addition of external water, it is cold pressed at temperatures below 27 degrees. This type of process allows the chemical-organoleptic properties of the oil to be left unaltered, making the transition from fruit to bottle respectful of quality.
The company adheres to the Disciplinare di produzione del Consorzio dell’olio IGP Toscano, guaranteeing the origin and quality of the product for the consumer.
The new oil, characterized by its deep green colour, tends to yellow as the months go by. It should be stored in a dark place, away from excessive cold and heat, in glass bottles, which remains the most suitable container, thus keeping the aroma and flavour unaltered.
Benefits
It is scientifically proven that olive oil has several qualities: it contains monounsaturated fats and antioxidant components that contribute to a healthy diet, reducing the risk of cardiovascular disease; it is highly digestible, it ensures the right amount of phenolic acids and helps reduce cholesterol by increasing the absorption of vitamins.
Olive oil is one of the four pillars of the Mediterranean diet, and its beneficial effects are closely linked to all other staple foods: bruschetta, pasta dishes, not to mention how heavenly a “drizzle” of olive oil over a ribollita or panzanella can be; these are simple yet intense flavours that any palate appreciates! Olive oil is a simple and great joy in our lives.