In 2015 Finigeto started producing extra virgin olive oil, one of the most celebrated Italian agri-food products.
It was a real challenge! Even if the history of olive cultivation in Oliva Gessi dates back to the XVI century, only a handful of farms in Oltrepò Pavese are growing olive trees nowadays. Recent scientific studies have demonstrated that the region offers perfect conditions (disposition, composition and sun exposure of the soil) to produce quality olive oil.
In 2015 we planted 250 trees of different olive varieties (Leccino, Pendolino, Maurino and Frantoio) in addition to the ones already present in the fields around our winery in Montalto Pavese. We chose uncoltivated soils that were not affected by water stagnation. The sun exposure is perfect and the temperature rarely falls below zero. The olives are hand-harvested at the very beginning of the veraison and within hours are cold milled, so to preserve all their organoleptic properties.
Keolio, a top-quality extra virgin olive oil, is our dream come true. Delicate and harmonious on palate, it offers fruity notes with slightly bitter and spicy overtones, and a sweet almond and aromatic herbs finish. Keolio can be used for cooking or as a dressing; its acidity and well-balanced taste are perfect with delicate white meat or fish dishes.
