Poggerino’s extra virgin olive oil is produced exclusively from the estate’s own olives.
The olive varieties are: Frantoio, Leccino and Moraiolo.
They are picked by hand, quite early in the season (beginning of November), and are pressed within no more than three days in order to preserve their quality.
Cold pressing ensures that the fragrance of the fruit is retained. Consequently the oil has a very low acidity and “green” aromas.