The organic extra virgin olive oil Rivellino is produced through a carefully controlled process, where quality is always more important than quantity. The Canino olives, harvested at an early stage of ripening, are taken daily to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil obtained in this way is then carefully stored in stainless steel tanks under a nitrogen atmosphere to keep its characteristics intact and bottled immediately before sale. Canino is an ancient variety typical of the Maremma areas of Lazio and Tuscany. The flavor of the oil obtained from it is very balanced and pleasant, with its characteristic fruitiness with hints of artichoke, green almond and fresh herbs, sweet at the beginning and pleasantly spicy at the end. The olives are harvested early when they still contain a high percentage of chlorophyll, which gives our oil a distinctive emerald green color. This gradually turns into a more golden hue over time. At the time of pressing, the oil acidity is 0.1-0.3 g/l, well below the required limit. An additional advantage of using Canino olives is the long shelf life of its oil.
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The organic extra virgin olive oil Rivellino is produced through a carefully controlled process, where quality is always more important than quantity. The Canino olives, harvested at an early stage of ripening, are taken daily to the mill and subjected to a cold extraction system within a few hours. The extra virgin olive oil obtained in this way is then carefully stored in stainless steel tanks under a nitrogen atmosphere to keep its characteristics intact and bottled immediately before sale. Canino is an ancient variety typical of the Maremma areas of Lazio and Tuscany. The flavor of the oil obtained from it is very balanced and pleasant, with its characteristic fruitiness with hints of artichoke, green almond and fresh herbs, sweet at the beginning and pleasantly spicy at the end. The olives are harvested early when they still contain a high percentage of chlorophyll, which gives our oil a distinctive emerald green color. This gradually turns into a more golden hue over time. At the time of pressing, the oil acidity is 0.1-0.3 g/l, well below the required limit. An additional advantage of using Canino olives is the long shelf life of its oil.
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