Olives

The installation of Perfusion Vineyard coincided with the 2007 inception of the Perfusion olive grove. We took advantage of the excavation for the vineyard irrigation and installed side by side lines for the Tuscan olive trees. The five Tuscan varieties, Leccino, Frantoio, Pendolino, Coratina and Maurino were planted with a plan to create a top quality, well balanced and flavorful extra virgin oil. At maturity, each tree can yield up to 70 pounds of fruit. It takes 80 to 85 pounds of olives to produce one gallon of oil.

The 5 varieties are mixed together once ripe when a favorable balance of green, red and black coloration is noted. The combination of olives with differing ripeness results in an oil with the combination of long shelf life and a fresh peppery flavor whether dipping fresh bread, preparation of salad dressings, marinades, you name it! Perfusion olives are transported for cold processing by an Italian mill with no pasteurization, filtering nor blending…Ever!

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