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Olive Oil

Oliva di Nittardi

Oliva di Nittardi

Every year in early November, the olives Nittardi are carefully harvested in the traditional brucatura method — in other words, by hand — and, on the same day, are taken to the oil press in San Casciano. The early harvest, careful quality control and gentle pressing results in rich aromas and an extremely low acidity of less than 0.2%. Created from a superior and fruity cuvée of Moraiolo, Correggiolo and Frantoio olives, our Oliva di Nittardi displays an elegant fragrance of yellow apple and avocado and, on the palate, reveals pleasant notes of basil, pine nut and almond followed by a spicy peppery finish. Oliva di Nittardi is ideal for the refinement of carpaccio, grilled vegetables, fish and meat.

The 2013 Olive Oil received important awards among other the Sol D’Oro as best Olive Oil in the world in the Fruttato Intenso Category and the 3 Foglie by Gambero Rosso.

 

ESSENZA – Oliva di Nittardi

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As of the harvest of 2012, Nittardi now offers a small but precious, green wooden box: ESSENZA. After an exciting research project, which included a complete analysis and documentation of the different olive trees and varietals at Nittardi, for the first time ever and in very limited quantities three different mono-varietal oils were produced and bottled. ESSENZA – Oliva di Nittardi includes three 0.25 l bottles filled respectively with varietal oils pressed from Frantoio, Correggiolo and Moraiolo olives.

 

Harvest Report

Read here the report on the 2016 Olive Oil Harvest

Read here the report on the 2015 Olive Oil Harvest

Read here the report on the 2014 Olive Oil Harvest

Read here the report on the 2013 Olive Oil Harvest