Climate

Winter weather was mild and dry with just one short cold spell at the end of March. The spring season that followed brought average rainfall and cool temperatures. Summer was hot yet uninterrupted by excessive heat and was accompanied by scattered precipitation typical of the period that allowed the fruit to progress to optimal maturity.
The olive harvest began at the end of October, earlier than seasonal averages, and was completed by mid November.

Harvest and Production

Italian extra virgin olive oil is customarily used in Tuscany both for cooking culinary specialities and to season raw and cooked vegetables. Santa Cristina is an extra virgin olive oil with an acidity level that is less than 0.8%. Extra virgin olive oil, the highest grade of olive oil, represents the best quality in terms of nutritional value and health benefits. Santa Cristina extra virign olive oil is cold pressed using different olive varieties that were harvested once perfectly ripened.

Tasting Notes

Santa Cristina EVOO is bright green with an intense fruity flavor. A perfect condiment best used in its natural state without cooking to add flavor, drizzle, marinade and season any dish. This oil presents an excellent balance and structure with a characteristic lightly peppery finish.