In Maremma Tuscany, Aroldo Bio quality Extra Virgin Olive Oil.

STEP by STEP

Follow the life of olives from flowering to harvesting...


  • 16 May 2019

  • 26 May 2019

  • 11 June 2019

  • 16 June 2019

  • 1 July 2019

  • 11 July 2019

  • 06 September 2019

  • 03 October 2019

  • 21 October 2019 HARVESTING START

  • 25 November 2019 END HARVESTING

 
2 July 2020
Premio d'argento per l'olio di oliva Aroldo Bio al London IOOC 2020

Silver award for Aroldo Bio oil at London IOOC 2020

Aroldo Bio, Silver award at the LONDON International Olive Oil Competition 2020 among 650 labels in competition from 25 countries of the world!
18 June 2020
Olive oil and surroundings with Marco Oreggia 2

Olive oil and surroundings with Marco Oreggia

Marco Montemagno intervista Marco Oreggia su olio evo e dintorni. Interessante chiaccherata informale su olio extravergine di oliva di qualità e tutto il mondo che gli ruota attorno.
6 June 2020
Panzanella Maremmana

The Panzanella Maremmana

Nothing is thrown away in the kitchen. This is a sacrosanct principle and since bread is one of those things that always advances we must try to use it even when it is stale with various preparations, one of these is the panzanella. Very famous Tuscan dish, delicious especially in the summer!
 
DATA SHEET OLIO AROLDO 2019

Producer: Azienda Agricola Casa Olivo
Production area: Campagnatico Loc. Fabbrucci
Altitude: 235 metri
Method: Biologico Certificato
Olive tree variety: Leccino 70%, Frantoio 20%, Moraiolo 10%.
Harvest: Mechanics with electric comb
Processing: Cold pressing
Yield: 15%
Degree of acidity: 0,20
Gastronomy: For seasoning raw soups or spelled soups, for succulent grilled meats, to turn even a simple slice of bread into a splendid dish.
Organoleptic Characteristics: Bright color, combination of light and leaf. Very intense, fruity and persistent aromas. Fine, clear and pleasantly spicy flavor.

100%

CERTIFIED ORGANIC PRODUCT


Leccino 70%
Frantoio 20%
Moraiolo 10%


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