Montequarata
Montequarata’s Extra Virgin Olive Oil is the result of over 30 years’ experience in cultivating and producing an exceptional fruity juice on Di Rosa family’s 15 Hectares olive groves in Lucignano (Province of Arezzo). Montequarata’s olive grove, located at 360m on sea level, counts on 700 trees, between Correggiolo, Oriolo and Leccino native species, which are the most typical in the area.
The soil of the estate is very dry and characterised by its distinctive ability to drain the rain waters, consequently avoiding moisture effects negatively affecting the fruits’ growth.
At Montequarata, the harvest is carried out exclusively by hand and without the aid of mechanical beaters (which would damage the fruits) and takes place earlier than when it is carried out by other oil makers – in the first two weeks of October – as soon as the fruits start changing the colour of the skin (“vaiare”), which is the sign that they have reached the right ripening to create an exceptional oil.
Extra Virgin Olive Oil – 2024
£34.90 – £328.90
An exceptional and fragrant Extra-Virgin Olive Oil, characterised by an extremely low acidity and by a distinctive hint of artichoke and freshly cut grass, perfect to be enjoyed with classic “bruschetta” and as dressing for salads. Also available – in limited quantities – as pure “Correggiolo”.
| Weight | N/A |
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| Producer | |
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0.5 L ,1 L ,2 L ,3 L ,5 L |
Description: Montequarata’s Extra-Virgin Olive Oil is a standout in the realm of gourmet oils. This fragrant oil is carefully produced to maintain an exceptionally low acidity, which not only enhances its health benefits but also enriches its flavour. Each drop carries a subtle hint of artichoke and the fresh scent of newly cut grass, offering a delightful sensory experience that can elevate any dish. Additionally, this year, a limited batch of pure Extra-Virgin Olive Oil made exclusively from Correggiolo olives has been produced. If interested, please mention it in your order notes at checkout.
How to use: you can use Montequarata’s Olive Oil on “bruschetta” (you might like rubbing gently some garlic on the toasted bread and adding bit of salt), as a dressing for your salad (together with salt and balsamic vinegar), on “pinzimonio” (an antipasto in which you dip fresh vegetables in a bowl of olive oil seasoned with salt and pepper)… or anything else you fancy!
How to preserve: Montequarata’s Extra Virgin Olive Oil is sent in a special stainless steel can to preserve its organoleptic properties. When received, it is advised to move the oil in a clean, dark glass bottle and store this in a dry environment, with temperatures between 14 and 25°.
Why is this producer exceptional?
The characteristics of the soil and plants of Montequarata, together with the “maniacal” attention that Di Rosa family pays in cultivating, harvesting and pressing its olives (typically earlier than other producers), mean that the acidity of its oil is around 0.1% every year; well below the limit set by international protocols to define an extra virgin olive oil.
On the palate, Montequarata’s olive oil immediately appears extremely fragrant, with no feeling of “oiliness” and distinctive hints of artichoke and freshly cut grass, together with the typical spiciness that it maintains for many months after bottling.
Montequarata’s olives are pressed within 24 hours from harvesting in Montisi’s oil mill, which guarantees a pressing temperature between 18 and 22°, one of the most important conditions to enhance the quality of the product.