“SOM EVOO is a beautiful light golden yellow color, limpid. Its aroma is definite and rotund, characterized by elegant fruity hints of yellow peach, ripe apricot, enriched by distinct spicy hints of eucalyptus and fig leaf. Its taste is powerful and fine, with a flavor of fresh country vegetables with distinct lettuce and wild chicory. Bitter and pungent are intense and well dosed with green almond finish.
It is excellent on marinated swordfish, raw meat carpaccio with pore mushrooms, legume salads, vegetable soups, main courses with shellfish, stewed shellfish, baked red or black meat and goat cheese.”
L’extravergine
A guide to the best certified quality olive oil in the world, English
edition, Le Guide Di Cucina & Vini (2007)
Specs/Production Details
- 65 acres of specialized olive groves with 2,200 trees of the variety memecik at 10 meters above sea level managed with sustainable farming practices.
- A modern, two-phase continuous-cycle extraction system.
- Local workers utilized for hand picking and mechanical harvesting.
- Extra virgin olive oil is proven to lower bad cholesterol and fight free radicals.
- Store in a dark, cool, and dry environment at a steady temperature. Keep out of direct sunlight and NEVER store in a plastic container.
Olive Oil Production Facility
- Pressed onsite with a Toscana Enologica Mori Brand Olio Mio 100 mechanical cold pressing machine within 12 hours of harvest.