PENDOLINO
Very widely-planted in central Italy; its pollen-rich blossoms make it a valued pollinator. Grows very long, drooping branches, and is cold-resistant and early-ripening. The oil, appearing a characteristically luminous straw-yellow, is delicate and refined. The nose releases scents of fresh and bitter almond, and hazelnut. It enters sweetish and delicate in the mouth, then develops a lovely, pungent bell pepper and curry.
Particularly recommended with medium-light dishes a tad sweet, such as poached fish, white bread, and lightly-sauced pastas.
General Characteristics
Denomination: Olio Extra Vergine di Oliva.
Type of cultivar: 100% Pendolino.
Growing Area: Podere Valli and Arcidosso.
Olive tree density: 400.
Training system: Vase-shaped.
Harvest: Manual.
Press: With pitting machine or destoner.
Olive tree age: In Podere Valli planted in 1986, and in Podere Arcidosso planted in 2005.
Pressing
After harvesting, the olives are separated from the leaves through defoliation and washed under running water. They are then conveyed to the crushing stage, using either a hammer mill or a destoner.
The resulting olive paste is transferred to the malaxer, where malaxation takes place at a controlled temperature of 25°C, with processing times varying according to the vintage and cultivar. The paste is then processed in a decanter, where centrifugation separates the oil from the vegetation water and pomace. The oil is subsequently filtered.
