"Bugnolo"

EXTRA VIRGIN OLIVE OIL - COLD EXTRACTED.

Extra virgin olive oil " Bùgnolo” is an oil with a strong but balanced taste, ideal for raw dressing.

• Producer: Podere San Pierino Farm.
• Name: Extra virgin olive oil.
• Production area: San Casciano in Val di Pesa - Florence - Italy.
• Exposure: South-West.
• Plant density per hectare: 200/400 olive trees per hectare.
• Variety: prevalence of Frantoio, Moraiolo, Leccino, Pendolino, Morcaio.
• Harvesting method: Manual and semi-manual.

Reduced time between harvest and pressing, speed of extraction process and low temperature allow to obtain an extra virgin olive oil scented , fresh and dry with notes of  fresh grass  And   artichoke   , with tip of    almond    and aftertaste tending to spicy.     

Extraction techniques - at the mill

The harvested olives are transported to the mill during the day.

This allows to preserve the oil quality to the maximum.

• Wash: in clear spring water with aspiration of the leaves upstream;
• Crushing: with low rotation hammers;
• Gramulation: the olive paste is rotated in closed kneading tanks to avoid oxidation. The paste transfer system in each stage takes place through mono pumps;
• Extraction: with 3-way decanter with a nominal capacity of 10 quintals. time;
• Separation: carried out with a self-cleaning centrifugal separator.

Cold mechanical extraction. The olives are processed within a few hours of harvesting, at a temperature that does not exceed26 ° C.

Once extracted, the oil is stored protected from air, light and sudden changes in temperature.

The olive grove - in the field

The Podere San Pierino farm manages about 2000 olive trees. The breeding is a polyconic vase, and today many plants have more stems at the base following the 1985 frost, which killed more than 80% of them. Since that date the olive trees have been made to grow back from the bottom of the stump, creating this catterist of more stems from the same point.

• The Podere San Pierino olive grove is pruned annually;
• The olive grove is kept semi-grassed.
• All the olive trees are cleared in August, in this way the plant does not have too many throws and can concentrate on the fruit.

Storage of extra virgin olive oil

It is important to keep the extra virgin olive oil away from light and heat sources .

Once the package has been opened, it is important to close it again and in any case keep the oil in the dark.

For bottled packaging, the Podere San Pierino farm uses dark glass bottles to prevent light from penetrating.

As far as the can or bag in box packaging is concerned, the problem of light does not arise.

Formats - Packaging:

"Marasca" bottle with screw cap:

• 250 ml; 500 ml; 750 ml; 1000 ml.

"Marasca" bottle with anti-filling cap:

• 100 ml; 250 ml; 500 ml; 750 ml.

green cans:

• 250 ml; 500 ml; 1000 ml; 2000 ml; 3000 ml; 5000 ml;

bag in box box with vitop cap:

• 3000 ml; 5000 ml.

Not all packs are always available. For special needs you can contact us .

We also make special packages such as favors for weddings and communions or packages for special events.

Etymology of the name: "Bùgnolo" takes its name from the semicircular basket used in the past to manually harvest the olives. In the area of Florence it is called "bruscola" while in the province of Siena "bugnolo".

In San Pierino we like to give names to products with ancient terms, peasant jargon, which has always represented our history. The Mori family is originally from Castellina in Chianti - Siena, therefore here in San Pierino the basket in a semicircle to be worn over the shoulder to collect the olives is called "Bùgnolo", hence the name of our extra virgin olive oil.

From the vocabulary and from the Accademia della Crusca:

[bù-gno-lo] - Tuscan term - masculine noun, occasionally also used in the feminine [bù-gno-la].

• Small basket and bottom, basket for bran, fodder and the like.