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Le Radici
The farm stands on 13 hectares of land on the Garavicchio hill, home of the great sculptures of the Tarot Garden of Niki de Saint Phalle. Since 2002, Maria Berti started to thoroughly restructure the farm. After a careful study of the soil, its water resources and the structure of this unique environment, she planted another 1000 trees. The harvest takes place between mid-October and the beginning of November, and is hand picked as well as differentiated, so as to obtain the most from each variety while still retaining the organoleptic properties of the product. Immediately after being picked, olives are taken to the oil mill for processing. After 15 days the oil is filtered and then nitrogen-stored. Amongst other cultural initiatives intended to inform people about the olive-growing world, Maria Berti arranged a photographic exhibition in 2006, welcomed children from the German School of Rome to help with olive picking, and organized pruning courses for the general public.
Commercial Information


Le Radici
PGI Toscano

Clivio degli Ulivi
Farm
Loc. Garavicchio, 58011 Capalbio (GR)
Region: Toscana
Phone +39 066385052,
Fax +39 0639389896
info@cliviodegliulivi.it
http://www.cliviodegliulivi.it
Farm
Loc. Garavicchio, 58011 Capalbio (GR)
Region: Toscana
Phone +39 066385052,
Fax +39 0639389896
info@cliviodegliulivi.it
http://www.cliviodegliulivi.it
The farm stands on 13 hectares of land on the Garavicchio hill, home of the great sculptures of the Tarot Garden of Niki de Saint Phalle. Since 2002, Maria Berti started to thoroughly restructure the farm. After a careful study of the soil, its water resources and the structure of this unique environment, she planted another 1000 trees. The harvest takes place between mid-October and the beginning of November, and is hand picked as well as differentiated, so as to obtain the most from each variety while still retaining the organoleptic properties of the product. Immediately after being picked, olives are taken to the oil mill for processing. After 15 days the oil is filtered and then nitrogen-stored. Amongst other cultural initiatives intended to inform people about the olive-growing world, Maria Berti arranged a photographic exhibition in 2006, welcomed children from the German School of Rome to help with olive picking, and organized pruning courses for the general public.
Yearly average production of the oil described in this guide (quintals)
405
405
Organoleptic profile
Yellow in color with some green highlights. The aroma is green with herb and artichoke notes. Smooth taste with sweet almond finish. Balanced bitter and peppery notes.
Yellow in color with some green highlights. The aroma is green with herb and artichoke notes. Smooth taste with sweet almond finish. Balanced bitter and peppery notes.
Recommended gastronomic uses
It’s excellent on the traditional Tuscan acqua cotta but also on soups of legumes, cheese and pepper pasta correggioli. It’s perfect on grilled meat such as buttera and fiorentina and on swordfish as well.
It’s excellent on the traditional Tuscan acqua cotta but also on soups of legumes, cheese and pepper pasta correggioli. It’s perfect on grilled meat such as buttera and fiorentina and on swordfish as well.
Natural antioxidant content
Class 3

Olive varieties
Frantoio (35%)
Leccino (35%)
Pendolino (15%)
Canino (5%)
Moraiolo (5%)
Frantoio (35%)
Leccino (35%)
Pendolino (15%)
Canino (5%)
Moraiolo (5%)
Production system
Hammer crushing, Two-phase continuous-cycle centrifugal extraction
Hammer crushing, Two-phase continuous-cycle centrifugal extraction
Current export markets
Austria, France
Austria, France
Commercial Information
Bottle type | Format (ml) | Size (cm) | No. of units per carton | Weight per carton (kg) | Size of carton (cm) | No. of cartons per Europallet | No. of levels per pallet | Weight per pallet (kg) | |||
Width | Height | Width | Height | Depth | |||||||
bottle | 750 | 6 | 32 | 69 | 3 | 18.67 | |||||
Can | 2000 | 31 | 2 | 32 | 69 | 3 | 29.3 | ||||