Production area: la Ciarliana - Montepulciano
Olio D'Oliva Extravergine "La Ciarliana" is made with the typical tuscan olive species, such as "Leccino", "Frantoio" and "Moraiolo". e olives are handpicked in the next week of October and the first week of November, brought to the mill within the following day, and finally cold-extracted shortly after. e oil thus obtained is clear, of intense deep green colour, and fruity. A very particular characteristic is its well balanced spicy, intense and persistent taste. Served with raw vegetable salads is superb, but also with Tuscan first courses such us "ribollita" (a thick vegetable soup), certain pasta or rice dishes or even on grilled red meat.

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