{"id":4420,"date":"2019-04-05T14:20:44","date_gmt":"2019-04-05T14:20:44","guid":{"rendered":"https:\/\/innocentivini.com\/olio-extravergine-doliva-i-g-p-toscano\/"},"modified":"2026-03-10T16:02:38","modified_gmt":"2026-03-10T16:02:38","slug":"olio-extravergine-doliva","status":"publish","type":"page","link":"https:\/\/innocentivini.com\/en\/olio-extravergine-doliva\/","title":{"rendered":"Olio Extravergine d’oliva"},"content":{"rendered":"

[vc_row][vc_column width=”1\/2″][vc_single_image image=”4601″ img_size=”large” alignment=”right”][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

Olio Extravergine d’oliva<\/h2>\n

Right balance between bitter and spicy components[\/vc_column_text][vc_empty_space height=”50px”]\n Download pdf<\/span>\n <\/a>[\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”64px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text]<\/p>\n

DESCRIPTION<\/p>\n

\n

Technical features<\/h3>\n

Olive varieties:<\/strong>
\nFrantoio, Leccino, Moraiolo and Pendolino<\/p>\n

Production area<\/h3>\n

Soil type:<\/strong>
\nclayey-sandy, medium presence of structure, good permeability<\/p>\n

Exposure:<\/strong>
\nsouth-west, dip 10-15%<\/p>\n

Altitude:<\/strong>
\n300 meters a.s.l.<\/p>\n

Planting density: 300 plants\/ha.<\/p>\n

Training system:<\/strong> cone shaped with 4 ramification<\/p>\n

harvesting technique:<\/strong> by hand<\/p>\n

Processing technique:<\/strong> cold miling done 24-48 hour after harvest<\/p>\n

Organoleptic analysis<\/h3>\n
\n

Aromas:\u00a0<\/strong>intense and fruity of green olives<\/p>\n

Flavour:\u00a0<\/strong>Tasteful, round with a strong note of artichoke<\/p>\n

Food pairing:<\/strong> Toasted bread, mix of fresh vegetables, salad, fish<\/p>\n<\/div>\n

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[vc_row][vc_column width=”1\/2″][vc_single_image image=”4601″ img_size=”large” alignment=”right”][\/vc_column][vc_column width=”1\/2″][vc_column_text] Olio Extravergine d’oliva Right balance between bitter and spicy components[\/vc_column_text][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”64px”][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/4″][\/vc_column][vc_column width=”1\/2″][vc_column_text] DESCRIPTION Technical features Olive varieties: Frantoio, Leccino, Moraiolo and Pendolino Production area Soil type: clayey-sandy, medium presence of structure, good permeability Exposure: south-west, dip 10-15% Altitude: 300 meters a.s.l. Planting density: 300 plants\/ha. Training system: cone shaped with 4 ramification harvesting technique: by hand Processing technique: cold miling done 24-48 hour after harvest Organoleptic […]<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4420","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/pages\/4420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/comments?post=4420"}],"version-history":[{"count":13,"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/pages\/4420\/revisions"}],"predecessor-version":[{"id":6103,"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/pages\/4420\/revisions\/6103"}],"wp:attachment":[{"href":"https:\/\/innocentivini.com\/en\/wp-json\/wp\/v2\/media?parent=4420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}