A rich and vigorous oil, born of the purest tradition and a deep knowledge of the Seggiano territory. “Il Silene” olive oil is no banal condiment, but the real star of the table, with recipes designed to bring out its unique properties.
Il Silene extra virgin olive oil.
The real star of the table.
Just a few drops of this extra virgin olive oil will give you an unforgettable experience, made of ancient and lost flavours. An everyday product like oil made exceptional thanks to Roberto’s passion. Over time, he has managed to create a perfect oil that stimulates all the senses with its golden colour and clarity, its intriguing fragrance and its delicate taste, light or with a medium fruitiness.
An extra-virgin oil that words cannot describe. To understand it you have to taste it.
Organic by nature.
A cultivar with special characteristics, both generous and wild. These are the Olivastra’s properties, the quality of the indigenous Seggiano olive, chosen by Roberto for his production.
The Olivastra olive, which cannot be planted, but only grafted, gives small juicy and plentiful fruits that grow at low temperatures and unusually high altitudes for the olive tree. Only this plant has the audacity to climb to reach an exceptional size. This difficult species grows where it wants, but it generously rewards those who can grow it with patience and skill. Only those who thoroughly know the characteristics of this plant can wait the twenty years it takes before the final result is achieved, a healthy rich olive, grown on a plant that does not fall victim to pests and does not require treatment.
An organic plant by nature.
Processing techniques capable of ensuring naturalness and excellence.
After a year of patient waiting, the olivastra is only ripe for harvesting on three or four days, if this olive is to yield its highest quality product. The harvesting, which Roberto prefers to do by hand, is the first phase of the production process. In the pitting, which avoids the violent crushing methods of industrial production, the true added value of this oil is revealed.
This extraction technique, which consists of preventatively pitting the olives, allows the finished product to acquire a pronounced natural characteristic of excellent quality, at the cost of discarding significantly more, reducing the olives’ yield to half, using only the pitted pulp. This is why “Il Silene” oil is different from conventional extra virgin olive oils. The high content of bionutritional and health factors, such as significant concentrations of biophenols, polyphenols and antioxidant vitamins, make this an oil with exceptional organoleptic properties. Like a fine wine it should be tasted in a strictly raw state, immediately after opening the bottle, which is small in size for good reasons.