Extra Virgin Olive oil

The varieties used for the production of this oil are: Frantoio, Rosciola and Leccino. The olives are hand-harvested when they begin to change their colour from green to black, usually from the last week of October to November 10th. The quantity of the production is greatly reduced, but the benefit for the quality is considerable. The olives are cold-pressed within one day from the picking and the amount of oil extracted is about 12% of the total volume. The oil is unfiltered, but it is left to settle the sedimet by static decantation in small stainless steel vats. The Extra Virgin Olive Oil "Casal Pilozzo" hardly ever exceeds the 0,3% in oleic acidity.