The flavour of a historic olive tree
Vallesi Extra-Virgin Olive Oil
A single-varietal Arauco oil born in the 1890 olive grove and produced on a small scale with each new harvest.
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Verde Oliva olive oil
Arauco olives are picked in Verde Oliva's historic grove and taken to the press the same day. This produces a green, intense extra-virgin oil with the characteristic bitterness of freshly milled Arauco. Production is small-scale and never blended with outside oils. It is the same oil served at the table with bread and olives before dinner, and the centrepiece of the tasting in the olive grove.
Product list
Vallesi Extra-Virgin Olive Oil
Single-varietal Arauco from historic olive trees · annual harvest
500 ml
Production
The Tuscan method for making Extra Virgin Olive Oil rests on picking the olives early, processing them within a few hours to prevent fermentation, and a very short malaxation at low temperature. This preserves the natural antioxidants as fully as possible and yields an oil of the highest quality and an intensely fruity profile.
The Tuscan Method
1. Early harvest from century-old trees We use green olives to secure the liveliness and freshness of the extra virgin, bringing out herbaceous, peppery and bitter notes as positive attributes. 2. Immediate milling The crates from the day's harvest are emptied straight into the mill, where the olives are crushed. 3. Short malaxation at controlled temperature The resulting paste is malaxed for 30 minutes at 22 to 25 degrees Celsius, avoiding oxidation and preserving the subtlest aromas and the most expressive polyphenols. 4. Centrifugation The paste is transferred to the centrifugal decanter, which separates the extra virgin oil from the pomace.
How to enjoy it
- With bread and olives before dinner
- At the olive oil tasting in the grove
- In everyday cooking
- As an estate product to take home