For nearly 200 years the Martini Bernardi family has been producing extra virgin olive oil from their frantoio in Florence. Theirs is a long and deliberate process of improvement and control of every aspect of production. At one time the Bernardi's used oxen to pull milestones, now their stones are turned with the latest machinery, and their extractors are centrifugal, the storage tanks stainless steel.
The Bernardi's are careful to harvest the olives by hand just as the green color begins to darken. The olives are crushed in a stone press, then the oil is separated using a slow speed centrifuge. Frantoio di Sommaia olive oil displays the distinctive label of the vermouth that the Martini Bernardi family produced at the turn of the century.
SKU:
FDS250
