The 2011 harvest is complete.

Quality is excellent.

The 2011 harvest began on October 22^nd and 23^rd with Grand Cru Leccino: 210 liters of Leccino monovarietal extra-virgin oil was produced using the farm's new press, the Alfa Laval AO 500 Top. A hammer-operated pressing method was used. Harvesting continued on October 24^th and 25^th with Grand Cru Gioacchina: 280 liters of Caninese extra-virgin olive oil were produced and hammer method pressing was utilized. October 29^th and 31^st saw the harvesting of Grand Cru Gioacchina Iuvenis olives that were pressed within four hours of being picked to produce 146 liters of monovarietal extra-virgin oil. Hammer pressing was utilized. On November 3^rd and 4^th we picked the Cru Tomba Etrusca olives and from them 198 liters of Caninese monovarietal extra-virgin olive oil was produced using a disc pressing method. On November 5^th, 6^th, 8^th and 9^th we picked the Grand Cru Musignano olives and they were also pressed within four hours of being picked. For this harvest, 417 liters of Caninese monovarietal extra-virgin olive oil was produced using a disc pressing method. The Cru Poggio Orzale M was not produced this year due to the lack of Frantoio-type olives caused by seasonal factors. Making its first appearance this years was the Cuvée del Fondatore: called Forte & Eccelso, it is a special blend produced in very limited quantities by mixing the best gramole (production batches) of the monovarietals. The selection was made by the farm’s founder on the basis of his own personal use. A very limited amount will be made available for the most demanding gourmet clients. The chemical analysis performed on all the extra-virgin oils showed a low acidity level given the short period of time lapsed before pressing and good level of polyphenols – those anti-oxidants affecting both the organoleptic quality of the oil, as well as its nutritional and health value.