Overview

The summer of 2025 was among the hottest and driest in recent years in Colletorto. Grove resilience and an earlier harvest proved decisive, allowing the milling of healthy olives and the production of oils with high polyphenols and very low acidity.

Key Highlights

• Total Polyphenols: > 600 mg/kg
• Free Acidity: 0.15-0.2%
• Organoleptic Profile: Well-rounded fruitiness, with balanced bitterness and pungency.