Tutto Tonda | PietreNere

Olio extravergine di oliva. Azienda Agricola La Tonda srl, Buccheri, Sicilia

olio di oliva, olio, oliva, tuttotonda, tutto tonda, miccione, daniele miccione, tuttotenda, buccheri, sicilia, siracusa, azienda agricola, uliveti

664

single,single-portfolio_page,postid-664,ajax_fade,page_not_loaded,,qode-theme-ver-6.1,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

PietreNere

BUY

Only from olives harvested by hand from our lands with black lava rock. We have named this oil PietreNere, meaning “black rocks” as it comes from volcanic regions where the black rocks appear throughout the red ground. It has strong notes of green tomato and freshly cut grass. The taste is refine and harmonious, yet there remains a persistent bitterness. It leaves an aftertaste that is fresh and pleasantly spicy. An oil for “meditation” that transforms a plate of boiled or steamed vegetables into a dish to remember. Ideal with bruschetta, while pleasantly contrasting the sweetness of shellfish.

Region of production

Buccheri, Iblei Mountains, eastern Sicily

Districts

Frassino, Margio and Sacramento

Cultivar

Tonda Iblea

Quantity of harvest

2,541 Kg

Olio produced

303.6 litri

Taster’s analysis

The taste is refined and harmonious with balanced notes of bitterness and spicyness. It leaves a fresh aftertaste with a pleasant spicyness. Read more

Chemical analysis

Acidity: 0.2

Peroxides: 8

Polyphenols 413

Learn more (in Italian only): Officialy Analysis of PietreNere

Available in

Bottle 0.5 L

Case of Mixed Bottles

For Chefs

BUY

TuttoTonda: Tutto a mano

Olive press: Team 4×4 of Buccheri

Method of extraction: Olives are pressed within 12 hours of the harvest, on a mill just renovated with a double fringe (blades and hammers), two defoliators and a malaxer, a dual-phase centrifugal decanter that avoids the final addition of hot water in order to preserve the maximum number of polyphenols.

Preservation: In stainless steel tanks, with additions of nitrogen to eliminate oxygen in a climate controlled environment.

Harvest method: “Brucatura a mano”: picking olives directly from the trees by hand. The best method for preserving the integrity of each olive

Our Process