Our extra virgin olive oil
Our Mission: To make a top quality olive oil equivalent to the finest standards. Today the European Union standards are remarkably lower with the acid content of 0.80%. This stanard was created so that the big companies could produce "EXTRA VIRGIN OIL" which is not truly extra virgin.
The perfect slow food.
Our true extra virgin olive oil produced in the hills of Val D'Era, above Forcoli near Pisa in Tuscany is harvested in the traditional method, cold-pressed and bottled unfiltered. It is obtained from the well known varieties, Frantoio, Leccino, Minerva, Pendolino, Moraiolo and is considered one of the best in the area. Soil and climate are best in Tuscany. Variety selection, cultivation and harvesting methods and processing (pressure) make the Tuscan olive oil of the highest quality.
We sell olive oil from our own production.
The taste is our olive oil is very fruity, spicy and has a slight artichoke finish.
Our Barcarelli Extra Virgin Oil is cold pressed with an acid content 0.15%, 8.3 perossidi (a chemical parameter associated with dietary fat and relates to the state of oxidation of lipid components, with particular reference to fat denoting potential tendency to rancidity) and 300 polyphenols (a group of chemical substances found in plants which are very beneficial to good health)
