Extra-virgin olive oil.
After a rather mild winter and a cool, dry spring, the summer season was hot and without trainfall. The important rains which fell druing the month of September and the positive climate of the month of October allowed ther olives to grow and, above all, ripen well. The harvest began during mid-October, earlier than in the past, and concluded during the first days of the month of November.
Italian extra-virgin olive oil is typically used in the Tuscany region both for the preparation of dishes and to season raw and cooked vegetables. Santa Cristina olive oil is extra-virgin in category, i.e. an oil with an acidity level lower than .8%. In the quality scale of olive oil, extra-virgin is the finest in terms of its nutritional qualities. It is produced from a cold pressing of olives picked when perfectly ripe.
“Classic” Santa Cristina awas produced for the first time in 1946 by Marquis Niccolò Antinori, father of Piero Antinoir. Sixty years after its creation, the constant commitment to quality has made Santa Cristina a reference point name in the Italian viticultural picture. Dedication and the search for constant innovation have given rise, since 2009, to an entire family of products, among them extra-virgin olive oil.
A brilliant green in color, this olive oil is fruity and intense in flavor. Ideal for seasoning, it shows an excellent structure and balance and a light and typical piquancy on the finish.