Extravirgin Olive Oil
Since the early
middle ages, the Montegiove Estate has produced traditional varieties of
olives, such as Moraiolo, Leccino, Frantoio and Pendolo, grown following
careful methods of cultivation to protect the pristine environment and to
guarantee a product of excellence and genuine quality.
extra virgin oil is obtained by pressing the olives of about 1500 trees, many of
them over 100 years old. The hand-picked and specially selected olives, are carefully pressed within
24 hours of being picked. The newly pressed and unfiltered olive oil is
decanted in special casks in the castle cellars. The clear olive oil is then
carefully bottled in dark green glass bottles in order to preserve the unique
quality of the oil.