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| Welcome to Frantoio Sanminiatese |
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For over 40 years the Annessi family hands down from father to son the 'art' of the pressing, together with the growing of the olive-trees themselves. With masterly skill and with the help of two continuous cycle systems, which work twenty-four hours a day for about two months, we produce an extra-virgin oil with a completely cold system and with a flavour of other times.
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Extra-virgin olive-oil is the only vegetable oil, which is obtained with mechanical processes, without maniulations or chemical additives, unlike the others 'seed-oils'. For obtaining a choice extravirgin olive-oil in Tuscany the quality of olives (plucked and not gathered) is important, as well as the method of pressing and cold-extraction; all these factors are useful for obtaining a piquant oil, with a touch of bitterness and a deep green colour.
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Extra-virgin oil from biological agricolture |
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Extra-virgin olive-oil from biological agricolture is obtained by working olives cultivated with natural methods and without using pesticides. Biological olives, which are waiting for presses, are keept separately from the conventional ones. As regard the grinding too, biological olives do not come to a contact with the other olives.
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Paolo Annessi in person selects the best lots of olives, which are plucked as soon as they begin to ripen, with a pulp, which isn?t ripe yet. Thanks to a process of grinding with a low oxidation and a low temperature, a meticulous check of the acidity and of the peroxides, we are able to obtain, with vanguard machineries, a high-level product with a clean taste of fruit, which is able to maintain the same characteristics for more than two years.
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Oils enriched with spices and rustic scents: these are our aromatised oils, obtained with natural processing techniques. Rosemary, marjoram and garlic to exalt the flavour of grilled meats; paprika and truffle to make of a simple dish of pasta a real moment of pleasure. Lemon, which makes salads and seafood tasty.
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