tananei extra virgin olive oil

In Tananei's valley  “cultivar” (varieties of olives) such as Frantoio, Leccino and Moraiolo grows in a natural and pristine oasis where the password  to enter is biodiversity.

Here at Tananei the olive harvest begins mid of October when the latter have not yet completed the process of maturation because our goal is to get an oil rich in nutrients, characterized by particular flavor notes of bitter and spicy and with a fruity scent that reminds us of freshly cut green grass.

We also take care to bring promptly our olives at mills that adopt modern technologies and processing methods in order to counter the processes of fermentation and oxidation which would adversely affect the organoleptic properties of the oil.

And what would happen to all these efforts if we had not thought about the best way to preserve this exceptional oil? We have therefore chosen to use mainly milk tinplate as the best container to ensure over time the organoleptic properties of the oil (e.g. compared to others, this guarantees total protection from light, which is one of the main enemies of the oil). But it was also a decision driven by our love for the environment that has led us to evaluate different parameters such as e.g. lightweightness, unbreakable, recyclability and rates of degradation of the container, in order to make an conscious choice in a perspective of environmental sustainability.

We also wanted to treat the part of packaging to offer a product that in addition to trying to achieve perfection in substance, it was also nice to “be viewed” which is one of the five senses that generate emotions.