Tutto Tonda | TuttoTonda

Olio extravergine di oliva. Azienda Agricola La Tonda srl, Buccheri, Sicilia

olio di oliva, olio, oliva, tuttotonda, tutto tonda, miccione, daniele miccione, tuttotenda, buccheri, sicilia, siracusa, azienda agricola, uliveti

662

single,single-portfolio_page,postid-662,ajax_fade,page_not_loaded,,qode-theme-ver-6.1,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

TuttoTonda

BUY

Our most sold and award-winning oil. An aroma of green tomato and freshly-cut grass, with hints of basil, green apple and artichoke. This oil has a lively and intense flavour, yet still very clean and well balanced. It leaves behind a pleasant aftertaste of fresh vegetables. We recommend using for simple dishes such as bruschetta, a dip for crudités or legumes. By virtue of its simplicity, it pairs wonderfully with challenging flavors such as fish carpaccio and pasta with sea urchin.

Region of production

Buccheri, Iblei Mountains, eastern Sicily

Districts

Sant’Andrea, Margio, Travana

Cultivar

Tonda Iblea

Quantity of harvest

20.468 Kg

Oil produced

2,404 liters

Taster’s analysis

Fresh lively flavour, intense taste, evenly balanced both bitter and spicy. It leaves behind a pleasant aftertaste of fresh vegetables. Read more

Chemical analysis

Acidity 0.2
Peroxides: 7
Polyphenols:425
Learn more (Italian): Official Chemical Analysis of TuttoTonda

Available in

Bottles 0.5 L / 6 x 5L

Case of mixed bottles

Tin 3L / 5L

For chefs

BUY

TuttoTonda: Tutto a mano

Olive press: Team 4×4 of Buccheri

Method of extraction: Olives are pressed within 12 hours of the harvest, on a mill just renovated with a double fringe (blades and hammers), two defoliators and a malaxer, a dual-phase centrifugal decanter that avoids the final addition of hot water in order to preserve the maximum number of polyphenols.

Preservation: In stainless steel tanks, with additions of nitrogen to eliminate oxygen in a climate controlled environment.

Harvest method: “Brucatura a mano”: picking olives directly from the trees by hand. The best method for preserving the integrity of each olive

Our Process