“Appodiati” Single Estate Extra Virgin Olive Oil

Effective April 1st, 2005, the Carpineto winery releases three ‘single-grove’ estate extra virgin olive oils, as part of the Appodiati estate collection that also includes single-vineyard wines. The oils are produced from Carpineto’s best olive groves from estates located in Gaville (Alta Valdarno, Firenze), Chianciano e Montepulciano (Vino Nobile, Siena) and Gavorrano (Maremma, Grosseto).

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This oil is made through cold pressing of olives harvested by hand in our Maremma orchards in Grosseto province. The varieties are Frantoio (90%), Leccino and Pendolino (5%) and Moraiolo (5%). Green in color with an intense fruity, grassy bouquet, as well as a full-bodied, complex taste with a long finish. Best enjoyed drizzled over bread, tomatoes, fresh pasta as well as typical Tuscan fare such as ribollita or vegetable and legume soups.

This oil is produced from cold-pressed olives picked by hand in ancient orchards located on our estate in the Vino Nobile di Montepulciano zone in Siena province. The following varieties are used Frantoio (70%), Moraiolo, Leccino and Pendolino (30%). Green in color with a fruity, peppery bouquet, as well as a full-bodied, complex taste with a long finish. This connoisseur’s olive oil is best used as a condiment to enjoy over bread and young cheeses, meat carpaccio, as well as typical Tuscan fare such as fiorentina steak and panzanella.

Appodiato di Gaville, Oliveto di Sillano (Firenze)

This oil is made from cold-pressed olives collected by hand in our ancient orchards situated in the upper Arno Valley in the province of Florence on the boundary of Chianti Classico. The following varieties are used: Frantoio (80%), Leccino and Pendolino (10%) and Moraiolo (10%). Green in color with an intensely aromatic, spicy bouquet, as well as a full-bodied, complex taste with a long finish. Best used on tomato bruschetta, fish carpaccio, green salads and raw vegetables.