Olive Oil
Villa Lena’s organic Extra Virgin Olive Oil is produced from olives grown and harvested exclusively on the Villa Lena estate, using organic and biodynamic principles.The delicious olive oil is made from a blend of three varieties of olives which are grown on thousands of ancient trees.
€105,00
Description
Villa Lena’s organic Extra Virgin Olive Oil is produced from olives grown and harvested exclusively on the Villa Lena estate, using organic and biodynamic principles.
The delicious olive oil is made from a blend of three varieties of olives which are grown on thousands of ancient trees, scattered across Villa Lena’s 500 hectares. When harvested they are at various stages of maturity, ranging from green to black, which contributes to the to the unusual flavour of the blend.
The olives are harvested in the autumn entirely by hand. Our Agricultural team uses ancient harvesting methods, placing nets under the trees and shaking them until the olives fall and are caught in the nets. Once harvested, the olives are immediately taken to the mill to be cold-pressed. To achieve the best results, they arrive for pressing within 12 hours of harvesting and the olive press often works through the night at the height of the harvest. The freshly pressed olive oil is stored for some time in a tank to allow the sediment to fall to the bottom.
Tasting notes
Peppery, smooth, spicy
Varieties
Frantoio, Leccino and Moraiolo
The delicious olive oil is made from a blend of three varieties of olives which are grown on thousands of ancient trees, scattered across Villa Lena’s 500 hectares. When harvested they are at various stages of maturity, ranging from green to black, which contributes to the to the unusual flavour of the blend.
The olives are harvested in the autumn entirely by hand. Our Agricultural team uses ancient harvesting methods, placing nets under the trees and shaking them until the olives fall and are caught in the nets. Once harvested, the olives are immediately taken to the mill to be cold-pressed. To achieve the best results, they arrive for pressing within 12 hours of harvesting and the olive press often works through the night at the height of the harvest. The freshly pressed olive oil is stored for some time in a tank to allow the sediment to fall to the bottom.
Tasting notes
Peppery, smooth, spicy
Varieties
Frantoio, Leccino and Moraiolo