Grand Cru Morone

flos olei 2016



Mechanical pressing using the farm’s own Alfa Laval AO500 Top

APPEARANCE: Bright-colored

COLOR: Intense green with a golden sheen

AROMA: To its nose arrives suffused and articulate sensations fluctuating between almond and artichoke

TASTE: The taste is pleasantly caressed by the bitter and spicy in a perfect balance with a slow softening in time

Serving suggestions To accompany: shellfish entrées, Sardinian “pane carasau” lasagna, eggplant and soft goat cheese, barley soup, squash and sausage, grilled squash salad, hazelnuts and bacon, roast rabbit, roast beef, risotto with radicchio and medium-aged cheeses.

Tipo contenitore Vol (cl) Prezzo a bottiglia (€) N. bottiglie per scatola Prezzo a confezione (€)
Bottiglia 250 11 6 66
Tipo contenitore Vol (cl) Prezzo a bottiglia (€) N. bottiglie per scatola Prezzo a confezione (€)
Bottiglia 250 14 6 83


FRANGITURA: a freddo

Frantoio aziendale di proprietà, progettato e assemblato dall’azienda con i migliori macchinari.

Estrazione meccanica

ASPETTO: Brillante

COLORE: Giallo dorato con nuance verdi

ODORE: Al naso, molto delicato con chiari sentori di carciofo e di rucola SAPORE: Al palato, ritrova l’aggressività tipica della Caninese da piante secolari.

Finale persistente e piccante

Dove se ne consiglia l'utilizzo Abbinamenti: insalata di ceci, marinata di salmone, patate al cartoccio, zuppe di legumi, insalate di carciofi e bottarga, involtini di pollo.


Guida slow food 2015

Terre d'olio 2015

flos olei 2015

Guida slow food 2014

Organoleptic Characteristics
Color: intense green with a golden sheen.
The nose opens with a complex bouquet with balanced notes specific to this cultivar (cut grass, artichoke and green almond) and floral (camomile) and vegetal hints (lettuce and eggplant pulp), laced with a delicate spiciness of cinnamon and vanilla bean.
A bold pungency that slightly dominates the bitterness.
Where it is produced
This oil is produced of olives from monoculture Caninese varietal olive trees cultivated in a small olive grove located in Tomba Etrusca, municipality of Tessennano (Viterbo). The oil is made from the fruit of 16 olive trees that are over 70 years old. This lot is on level ground on a hillside.
The soil is of volcanic origin and particularly fertile. The soil is mainly vegetal on a substrate of volcanic rock balls (nenfro) also of tuff characteristic, but much darker and more compact than tuff (used by the Etruscans for architectonic and funerary works)..
Height: m 299 asl
Satellite coordinates: 42,4762 N 11,7979 E

Chemical Analysis

Name Variety When harvested How much was produced Waxes
(meq 02/kg)
(g oleic acid/100 g)