Il Silene
Extra Virgin Olive Oil
Technical Features




+ "denocciolato":
Tuscany, generally recognized as the pinnacle of the art of olive oil production, remains at the forefront of technological innovation, combined cutting edge methodology with traditional husbandry.

+ single estate:
"for generations my family have farmed our olive grove, on the slopes of Monte Amiata; we continue to fertilize our trees, using manure from our stables. Laying out large nets we position tall ladders into the trees and pick each olive by hand. Our olives are are then milled immediately. The milling of the olives respects a rigid but absolutely necessary discipline in order to give us a perfect product."

+ mono- cultivar:
"Il Silene" e.v.o.o is produced exclusively from the "Olivastra Seggianese"olive cultivar. This cultivar was introduced to the territory by the monks of the local abbey in the 10th  century,where it flourishes to this day. "My farm is situated at  1350 feet above sea-level, where the cold north winds inhibit the occurrence of the olive fly, thus allowing us to cultivate our olive grove without the use of pesticides".

+ cold extraction-"denocciolato":
The "denocciolato" system of olive oil production (literally "without seed-stone") involves removing the stone prior to extracting the oil in order to maximize the quality.  A chemical analysis shows "Il Silene" e.v.o.o to be extremely rich is poliphenols, the critical anti-aging agent. It is also very high in mono-unsaturates.  Both these elements lead to an e.v.o.o rich in flavour and an essential element in a healthy diet.
Roberto  is rightly proud of his family's oil and has produced a limited edition, bottled in a 100ml bottle to allow everyone the opportunity to taste the freshness of a truly great Tuscan olive oil.


TASTING

+The colour is a pleasing olive green, slightly cloudy, as it should be. The nose responds very well.

+Il Silene reveals itself to the palate in a crescendo of strength, muscularity, vigour and composure; it has a strong personality and there is no sign of fermentation on account of the brevity of the time between the harvest (in open boxes) and the milling.

+ Regarding the (spicy) pungency typical of this cultivar and the richness of the oleuropeine (the substance responsible for the bitterness of the olives), it is the hydrolytic splitting of a glucoside, by means of an alkali, acid or enzyme, which gives rise to glucose and the corresponding aglicone.

+ The concentration in the pulp varies from 1% to 2% in relation to the state of maturation or of the variety. The positive bitter sensation has the purpose of the protection of the olives from the attack of birds and other animals. The high number of poliphenols permits the oil to keep well. When stored appropriately, it maintains its qualities at least eight months longer than other oils.

+ At the back of the nose one detects fullness, cleanliness, persistence and the intensity of the aromas that follow: fresh olive, synonymous with the magic moment of maturation and harvest, a pronounced, typically fragrant and grassy, followed by delicate notes of artichoke, sweet almond and unripe tomato.

+ The lipidic sensation terminates leaving on the palate a long aromatic aftertaste.