This extra virgin olive oil is made according to the organic ‘Sinolea’ technique. This is a technique that preserves as much of the original taste of the olive through a very traditional and truly slow process.
Extra Virgin Olive Oil: Il Primo Sinolea Biologica
Farmer: Davide Borselli
Production region: the mountain area of Monte Amiata
Height: 350-500m above sea level
Variety of olives used: Olivastra Seggianese, Leccino, Frantoio en Correggiolo
Harvesting technique: Hand picked
Harvesting season: From 1st November until 20th December
Nutrition information Values
Per 100 ml
Energy 3389 kJ (824 kcal)
Fat 92 g
of which saturated fat 13 g
Carbohydrates 0 g
of which sugar 0 g
Proteins 0 g
Salt 0 g
The olives are hand picked and gently cold pressed (without any water) through a large sieve with big blades so that eventually, drip by drip, the oil starts to come through. While this process can seem to take forever, it also allows the oil to drip out of the olives almost automatically. And when your aim is to lock in as much of that wonderful olive taste as possible, that is exactly what you want.
Perfect with bread and seasalt.