{"id":1599,"date":"2019-01-02T19:38:49","date_gmt":"2019-01-02T18:38:49","guid":{"rendered":"https:\/\/ilsosso.it\/?page_id=1599"},"modified":"2025-01-22T11:26:16","modified_gmt":"2025-01-22T10:26:16","slug":"olio-extra-vergine-di-oliva","status":"publish","type":"page","link":"https:\/\/ilsosso.it\/en\/products\/olio-extra-vergine-di-oliva","title":{"rendered":"EXTRAVIRGIN OLIVE OIL \u201cIL SOSSO\u201d"},"content":{"rendered":"

[vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/2″ css=”.vc_custom_1502115962210{padding: 10% !important;}”]\n\t

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\u201cIL SOSSO\u201d EXTRAVIRGIN OLIVE OIL<\/h1>\n\t\t

This is an extra virgin olive oil made solely
\nfrom olives produced in our olive grove, which is of limited extent and consists of Tuscan cultivars: Frantoio, Leccino and Correggiolo.<\/em><\/p>\n<\/div>\n\t\t

\n\t<\/div> [vc_column_text]The olives are harvested entirely by hand starting towards the end of October.<\/p>\n

The pressing takes place within 24 hours of the harvest using the cold procedure, and the oil is decanted naturally in arder to preserve its characteristic taste and aroma for as long as possible.<\/p>\n

The oil is characterized by very low acidity, an intense, fruity aroma and a slightly spicy taste.[\/vc_column_text][vc_btn title=”technical sheet” style=”custom” custom_background=”#998067″ custom_text=”#ffffff” shape=”square” link=”url:https%3A%2F%2Filsosso.it%2Fwp-content%2Fuploads%2F2019%2F02%2Folio-extra-vergine-il-sosso-EN.pdf||target:%20_blank|”][vc_btn title=”Buy now” style=”custom” custom_background=”#998067″ custom_text=”#ffffff” shape=”square” link=”url:https%3A%2F%2Fairwns.com%2Fil-sosso%2Fvini%2Folio-extravergine-di-oliva-2024%2F||target:%20_blank|”][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”3035″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row equal_height=”yes” content_placement=”middle”][vc_column width=”1\/2″ css=”.vc_custom_1502115962210{padding: 10% !important;}”][vc_column_text]The olives are harvested entirely by hand starting towards the end of October. The pressing takes place within 24 hours of the harvest using the cold procedure, and the oil is decanted naturally in arder to preserve its characteristic taste and aroma for as long as possible. The oil
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