Extra Virgin Olive Oil
Vintage year 2016: optimal vintage. High yield of olives and remarkable quality of extra virgin olive oil.
The Coltibuono Extra-Virgin olive oil has a golden yellow color with greenish reflections. It is light yet tasty, with an intense fruity bouquet of olives. The slight peppery sensation that can be noticed at the back of the palate and the slightly bitter aftertaste are typical of an oil produced using hand-picked olives which are not excessively overripe.
Olives and Pressing. The olives for this extra virgin olive oil were hand-picked with care. According to European law, an olive oil labeled “Extra Virgin” must have acidity of less than 0.8 percent. Coltibuono’s Extra Virgin Olive Oil has one of the lowest percentages of acid on the market.
Annual production in bottles: 80.000
Acidity at origin: below 0.29%
Serving Suggestions: All kinds of cold plates—salads, meats, vegetables. Ideal for garnishing dishes that call for drizzling with olio crudo (literally raw oil)—a rich, flavorful oil.