Perazzeta Olive Oil

Alessandro Bocci takes his olive oil more seriously than anyone we have met. He hand picks all of the olives off the tree, when fruit is half green, half black. With a combination of 4 different types of olives, he masterfully blends an intense, fruity olive oil with incredible viscosity. The oil is cold pressed to 27˚C, so as not to overheat the oil and burn off the flavors. He then filters the oil through a large-grained paper filter. The acidity is a remarkably low .13% (a great oil standard is .5% - 1%!)

• Frantoiano, leccino, moraiolo
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• 0.07 G/L
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