PoggioBrandani

In our small olive grove we have about 1200 olive trees, some of them centuries old, with three varieties of olives produced Moraiolo, Frantoiano and Pendolino as pollinator.
In November, the olive is ready for collection, but waiting a few weeks, cold decreases the amount of water inside, thus increasing the fats, oil indeed.
The olive harvest is done entirely by hand, as the most popular modern machines could "stress" too our ancient plants. We collect about 10kg per tree then correspond to results from 600 to 1200 liters per year of production only Extra-Virgin.
The olives are taken to the mill where they are first washed and then crushed by a steel hammers washable.
The temperature must not exceed 28 ° C.
The paste is separated using the centrifuge technique. The pulp enters the machine running at about 5 / 800 rpm. During this process the oil remains at the center of the machine, enter into a tube and exits the machine; picks and skins are put on the sides of the machine and then remain into.
Immediately after the oil is placed, without being filtered, in steel containers.

A paticular thing of our Extra-Virgin Oil is that you can maintain for many years: we have an annual production of oil so according to the law, the label must bear an expiration date to be calculated over 18 months from the date of bottling.
The oil, however, will be good for several years (just think of that was used in the past within the flasks, over wine, for its preservation), but will make sediments, which may be:
- White, due to the low temperature of the room;
- Dark, due to his age.

The Muroni, is a symbol of our attachment to tradition and territory. The name comes from the area where most of our trees are. The olive harvest is still done by hand. Our oil is cold and first pressed and no deliberately filtered. It then presents a dense and beautiful and decided green color.

Colour: Gold yellow with green reflets.
Flavour: Delicate vegetables with hints of artichoke and cardoon.
Taste: Fine and delicate, has a slight pinch going to disappear with the passage of time.
Matchs: Ideal for mayonnaise, roasted flavor to appetizers, bruschetta, pasta, salads, cooked vegetables and pinzimoni.

Acidity: 0,25