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Olive Oil Harvest 2017

2017 will be forever in our minds not only because Italy didn’t manage to qualify for the Football World Cup but also because we had one of the hottest and driest summers we can remember. Because of these extreme weather conditions we decided to pick earlier than usual even if this meant considerable less quantity to guaranty the usual high quality of our Olive Oil Extra Vergine. As usual also this year we picked the four different varietals (Frantoio, Leccino, Moraiolo and Correggiolo) that we have at Nittardi separately starting with Frantoio on October 20th and finishing with Correggiolo 10 days later. Every day our never tired Fatmir with the supervision of our technical director Antonio Spurio overlooked the picking team and brought in the afternoon the Olives to the Oil-mill in Greve in Chianti.

We are very happy that this year for the first time our Oliva di Nittardi is certified organic after a three year transition period. Our philosophy for the Olive Oil has always been to work in a sustainable and organic way but we realized that a certification was necessary to be more transparent.

There with modern extraction technologies, delicate pressing and a careful quality control we obtained extraordinary results in terms of aromas and an extremely low acidity of less than 0.18% . Created from a superior and fruity cuvée of Leccino, Moraiolo, Correggiolo and Frantoio olives, our Oliva di Nittardi shows an powerful notes of avocado and artichoke with hints of almonds and pine followed by a spicy finish peppery. Oliva di Nittardi is ideal for the refinement of carpaccio, grilled vegetables, and red meats.

 

For more information on our Olive Oil have a look here: http://www.nittardi.com/oil/

 

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