Very widely-planted in central Italy; its pollen-rich blossoms make it a valued pollinator. Grows very long, drooping branches, and is cold-resistant and early-ripening. The oil, appearing a characteristically luminous straw-yellow, is delicate and refined. The nose releases scents of fresh and bitter almond, and hazelnut. It enters sweetish and delicate in the mouth, then develops a lovely, pungent bell pepper and curry. Particularly recommended with medium-light dishes a tad sweet, such as poached fish, white bread, and lightly-sauced pastas.

Denomination
Olio Extra Vergine di Oliva.
Type of cultivar
100% Pendolino.
Growing Area
Podere Valli and Arcidosso.
Olive tree density
400.
Training system
Vase-shaped.
Harvest
Manual.
Press
With pitting machine.
Olive tree age
In Podere Valli planted in 1986, and in Podere Arcidosso planted in 2005.

After being picked, the olives are separated from the leaves and washed in running water, then the pulp is separated from the stone. Just the olive pulp goes in the malaxer, where it is kneaded at a temperature of 25°C; this process varies in length depending on the growing year and on the olive variety. The paste then goes into the decanter, which centrifuges it to separate out the oil from the vegetal water and low-quality pomace oil. Finally, the oil is filtered.