OLIVE GROVE Altitude: 200–400 m above sea level. Area: 3 hectares Number of plants: 700 Average age: from 2 to 150 years Cultivars: 30% Frantoio, 20% Leccino, 40% Moraiolo, 10% including Leccio del Corno, Maurino and Rossellino cerretano Training system: polyconic vase AGRONOMIC MANAGEMENT Fertilisation and treatments: exclusively with natural fortifiers and slow-release organic fertilisers that reactivate the soil microflora Soil management: natural grassing and sowing of winter green manure plants Pruning: every year from late February to April, carried out by company personnel Harvesting: from the second half of October to the end of November using electric harvesters, delivery to the mill within a maximum of 6 hours of harvesting THE MILL Crushing temperature: cold, max. 24°C Crusher: knife crusher Malaxer: vertical vacuum Decanter: mechanical centrifugal separator without adding external water Filtration: with filter pads Average yield: 13% THE OIL Acidity: 0.2% Peroxide number: 5 mg/kg Oleic acid: 75% Biophenols: 450–650 mg/kg Best before: 18 months from bottling Allergen-free
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Olio Evo Le Mire
Sold and shipped by Spaghetti & Mandolino
Price including VAT
On the label: information shown on the packaging by the manufacturer. Not on the label: information that does not appear on the packaging.
It is worth remembering that all good things need time, just like Le Mire oil, which comes from centuries-old olive trees planted in fields shaped by skilful hands that have cared for them for generations, bringing them through to the present day. A small enterprise where compromises on quality leave no room for quantity or economic margins, because quantity and quality will never be able to go hand in hand. The aim is in fact to develop artisanal, natural and detail-oriented agriculture, based on lengthy observation and interpretation of the signals nature gives us, for continuous improvement in our relationship with it and with ourselves: nature is the teacher of life!
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