This oil takes its name from the olive variety of the same name from which we extract it, the native Ottobratico, which has its ideal ripening time in October, dedicated to the beginning of its harvest.
The Ottobratico is a majestic olive tree that Olearia San Giorgio and the entire Fazari family have firmly wanted to make productive by always dedicating care, systemic pruning, cultivation experiments, improvements and extraction innovations to these olive trees.
The result has been a crescendo of acclaim, appreciation, awards and in 2017 the awarding of the Slow Food Presidium.
Sensory Profile
On the nose test, L’Ottobratico monocultivar shows a delicate, persistent fruitiness with marked and predominant notes of freshly cut grass, artichoke, unripe tomato and red fruits.
Enveloping taste with vegetable tones of lettuce, broad beans and a harmonious and delicate finish of black flepe notes. Pronounced and mild spiciness.
Ideal on grilled red meat, but also on delicate fish, precious on a plate of legumes, especially beans, even cold.
Awards and recognitions
Ottobratico extra virgin olive oil receives Slow Food Presidium in 2017
