As per Extra Virgin Olive Oil, the typical four varieties of olives are pressed to make the Pacciano Extra Virgin Organic Oil: Leccino, Moraiolo, Frantoio and Dolce Agogia. Each year the amount of every variety of olive we pick and mill can change according to climatic and other natural causes. So naturally our Pacciano Oil can vary in flavour slightly from one year to the next, just like wines, as one variety of olive is more or less present in the pressing.
Our Organic olives are as well hand-picked, but harvest starts earlier, from mid October into mid November of each year; starting picking earlier is due to the position of our Organic Farm, with olives ripening before. Again, once collected, olives are taken in to our partner mill, organically certified, where they are immediately pressed.
Once pressed, the oil is allowed to settle naturally for a period so that solids can deposit and can be extracted manually, therefore avoiding a harmful filtering process. In fact, the oil retains its natural dark green colour and its flavour remains for a longer storage period enabling you to enjoy the full taste of the oil for a year after bottling.
Due to the early harvest, acidity levels are extremely low, often below 0.2%; again, to qualify as "Extra Virgin" olive oil, acidity levels can be as high as 0.8%, almost four times our levels.
Pacciano Organic Extra Virgin Olive Oil