特級初榨橄欖油 Extra Virgin Olive Oil

包裝(Package): 250ml/瓶 、 750ml/瓶

Tuscan特級初榨橄欖油可能是世界上最著名的。有證據表明，早在公元前 4000 年，這裡就開始種植橄欖樹。由於多酚含量相對較高，Tuscan橄欖油比其他橄欖油味道更濃、更辛辣、更青。

Frantoio 和 Leccino 是我們的橄欖油中使用的兩個最主要的Tuscan橄欖品種。 Frantoio 嘗起來果香濃鬱，餘韻比 Leccino 更強烈。 Frantoio成熟果實呈紫黑色，但收穫時多呈綠色和紫色。早期收穫的Leccino通常具有新鮮、綠色、草本、蘋果、柑橘的香氣。晚收的水果往往是黑色的，味道更甜、更軟。

還有第三種橄欖，稱為 Raggia，與 Frantoio 類似，因其果肉特別甜而在當地用作食用橄欖。主要產於Ancona地區的Marche，顏色從淺綠色到紫黑色不等。

Leccino、Frantoio 和 Raggia 橄欖均在 Moroder 農場手工採摘，透過冷壓，賦予黃色油綠色色調和金色反射，並具有濃鬱而辛辣的香氣。Moroder不過濾橄欖油以保持其天然風味。特級初榨橄欖油遊離酸度不應超過0.8%。這是最高品質等級，透過機械提取製成，不使用熱量或化學品。

Tuscan extra virgin olive oil is probably the most famous in the world. There is evidence to suggest that olive trees were cultivated there as early as 4000 BC. Tuscan olive oil tends to taste more peppery, pungent, and green than other olive oils due to its relatively high polyphenol level.

Frantoio and Leccino are the two most predominant olive varieties from Tuscany used in our olive oil. Frantoio tends to taste fruity with more aggressive aftertaste than Leccino. Frantoio mature fruit is purple-black, but it is mostly green and purple at harvest time. Leccino when often have fresh, green, herbaceous, apple, citrus like aromas when harvested early. Late harvest tend to have have black fruits with sweeter and softer taste.

There is a third variety olive called Raggia, similar to Frantoio, locally used as a table olive for its particularly sweet pulp. This is mainly grown in Marche, Ancona region with color varying from light green to purplish black.

Leccino, Frantoio, and Raggia olives are hand harvested at Moroder farm, through cold pressing, give life to a yellow oil with green hues and golden reflections with intense rich, and pungent aromas. Moroder does not filter its olive oil to keep its natural flavor. Extra virgin olive oil free acidity should not exceed 0.8%. This is the highest quality grade, made by mechanical extraction without the use of heat or chemicals.