Psyco Extra Virgin Olive Oil

Olive varieties

Frantoio, Leccino, Moraiolo

Production

Villa La Ripa has always paid particular attention to the production of high quality Extra Virgin Olive Oil. The area offers a product of excellence as it is sheltered from the cold and well exposed to the sun. Mild and dry winds keep away humidity and diseases. The presence of typical indigenous Tuscan varieties such as Frantoio, Moraiolo and Leccino allows us to produce high quality Extra Virgin Oil Oil full of flavors and rich in good substances.

The olives, picked by hands, are taken to the mill just a few hours after the harvest and they are cold pressed.

The Oil

The oil obtained is characterised by intense herbaceous aromas with hints of artichoke and tomato.

These olfactory sensations are confirmed on the palate as it shows a perfect balance between bitter fruit and spicy taste.
The conservation at controlled temperature, under Nitrogen, in stainless steel containers, preserves the peculiar characteristics,harmony and pleasantness until the following year.

Organoleptic characteristics

Aromas Intense herbal scents, with artichoke and tomatoe notes.
Taste Fresh, slightly bitter and spicy.

Pairings

The Extra Virgin Olive Oil made at Villa La Ripa is excellent for seasoning cooked and raw vegetables and it is particularly appreciated on typical Tuscan dishes such as “panzanella”, “ribollita” and Florentine steak.