Frantoio Manestrini di Nicoletta Manestrini

Olive’s varieties: Casaliva, Leccino, Frantoio, Moraiolo ed others in different % Harvesting and production time: By Hands from end October to end of December Time between Harvesting and production: 24 hours / 36 hours Processing Methods: continuous-cycle”, is the continuous centrifuge, which guarantees a high quality level of oil. Cold press Colour: yellow-green, according to the olive’s harvesting time. Smell: medium/light smell of green olive Taste: to the tasting the olive oil reveals itself harmonic in its structure, it has sweet taste of olive accompanied by a very light sensation of bitter and sharp. Acidity: the picking and squeezing of the olives carried out at the right time allow to obtain a low-acidity oil (0,2 % - 0,4 %) in comparison with 0,8 % provided for by law.

Harvest and milling period: from the end of October to the end of November. Time from harvest to milling: 24 hours / 36 hours. Milling method: Continuous cycle biological processing, with hammer crusher and centrifugal decanter that does not require the oil to pass through the separator. Cold extraction. Color: green with yellow reflections. Acidity: the collection and pressing of the olives carried out in a timely manner allow to obtain an oil with a very low acidity (0.2% – 0.4%).

Variety of olives: 100% Leccino Cultivar. Harvesting and milling period: from mid-October to mid-November. Time from harvest to milling: no more than 24 hours. Milling method: continuous cycle. Cold extraction. Color: very light green, with golden reflections. Acidity: the collection and pressing of the olives carried out in a timely manner make it possible to obtain an oil with very low acidity (0.2% – 0.3%).

Variety of olives: 100% Casaliva Cultivar. Harvesting and milling period: from mid-October to mid-November. Time from harvest to milling: no more than 24 hours. Milling method: continuous cycle. Cold extraction. Color: light green, more or less intense depending on its maturity. Acidity: the harvesting and pressing of the olives carried out in a timely manner make it possible to obtain an oil with a very low acidity (0.3%).

Production area: hilly area of ​​Valténesi and Garda Bresciano coast. Variety of olives: Leccino, Casaliva Frantoio for over 55%. Adult plants (approx. 50 years old) grown in polyconic pots. Harvesting and milling period: from mid-October to mid-November. Time from harvest to milling: does not exceed 24 hours. Milling method: continuous cycle, with hammer crusher and centrifugal decanter. Cold extraction. Color: green, more or less intense depending on its maturity. Acidity: the harvest and the pressing of the olives carried out in a timely manner make it possible to obtain an oil with very low acidity (0.2% – 0.3%). The PDO Extra Virgin Olive Oil is a quality oil and is recommended for use raw. Due to its high digestibility, its pleasant taste, its therapeutic and nutritional properties, which make it one of the most genuine and healthiest of food products, Extra Virgin Olive Oil is the main “dressing” of the Mediterranean diet, suitable also in the diets of young children.

A delicious spread with the rich, authentic flavor of black olives from our region. Perfect for enhancing salads, meats, pasta, crostini, and bruschetta. Ingredients: black olive 89%, olive oil 9%, salt. Acidifier: citric acid. May contain traces of hazelnuts.

Green olive spread with an intense, authentic flavor, made from genuine ingredients. Perfect for salads, meats, pasta, croutons, and bruschetta. Ingredients: green olive 89%, olive oil 9%, salt. Acidifier: citric acid. May contain traces of hazelnuts.