Sassofortino Maremma - the Southern part of Tuscany

Cultivation

Our 2,500 organically tended olive trees of the well known varieties (in Italy exist over 300 "cultivar" or "species", 33 of which in Tuscany alone) Frantoio, Leccino, Moraiolo and some Pendolino cover approx. 20 hectars and between the extensive olive-groves there are plenty of natural hedges to provide the necessary habitat for small creatures. The best olive oil is a combination of cultivation and culture - of what nature gives and what mankind has learned. Nature offers us the best conditions: ideal hilly position and latitude, a temperate climate, a

calcareous soil and a good mix of different cultivars. And we contribute with our long experience, profound know-how and our love for nature. Our extra vegine oil is the perfect blend of these features, creating our great passion for olive oil and quality.

Harvesting and pressing

Also harvesting (proper time and method of harvesting) and pressing (clean processing within 48 hours, up-to-date technology) are playing a decisive role to obtain an excellent olive oil. Olive flowers blossom in May and olive fruits grow and ripen slowly changing in size and colour from green to red and to dark purple. As soon as the fruits are ripe, usually at the beginning of November, our olives are meticulously hand harvested (brucatura) and within 48 hours carefully pressed in a top-standard modern mill. Before the pressing, the olives are washed to remove any remaining topsoil and leaves. The "fruitjuice" obtained from the pressing (crushing, kneading and decanting) is then subject to centrifugal treatment to separate the oil from the vegetation water. During the whole process no heat or solvent is applied and the result of this first (cold)-pressing is the genuine extra vergine olive oil with its intense green-golden colour and its unique taste which is left unfiltered. Only an olive oil which has been produced in this careful way meets and guarantees highest standards; a very low free acidity of 0,1% - 0,4%, a fresh-fruity flavour and a distinctive, pleasant spicy taste.

Correct storage

The biggest enemies of olive oil are air, heat and light. Therefore it is most important to store olive oil well closed, light protected in dark tanks and in a clean, dry and well-aired room at an ideal temperature of 15°C. Under these conditions good olive oil can be easily stored for 18 months after pressing.

Good health from the kitchen
Extra vergine olive oil means good taste and good health. High quality olive oil plays a vital role in a well-balanced, healthy diet and in medical use, a fact commonly known already in the classical antiquity, however celebrated by scientists as a "revolutionary" discovery at the end of the eighties. Olive oil is easy to digest, combats gastric acidity and contains precious minerals, trace elements and vitamins. And mainly, olive oil contains a very high part of unsaturated fatty acids and the important antioxidants (polyphenols, vitamin E) which substantially help to reduce the harmful LDL (bad choles-

terol) without reducing the levels of HDL (good cholesterol) and to protect the cell membranes from free radical damage. Rich in polyphenols olive oil helps preventing coronary heart disease, hypertension, thrombosis, carcinomas, rheumatoid arthritis, diabetes etc. In addition, recent scientific research has shown that children need a good dose of antioxidants to develop their defense and immune systems.
Last but not least, olive oil has at all times also been used for cosmetic purposes: externally applied e.g against dry skin, for shiny hair or to produce marvellous herbal oils.

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Cultivation

Harvesting and pressing

Correct storage

Good health from the kitchen