Frà Pasquale is an organic monovarietal extra virgin olive oil made from the Raggiola variety, first produced in 2008, and since then it has become one of the most distinctive oils of Conventino Monteciccardo. It is characterized by an intense, robust flavor with pronounced bitterness and lingering spiciness, while its aromatic profile reveals notes of white almond and black artichoke, creating a complex and striking taste experience.

It is an ideal companion to grilled dishes, roasted meats, and hearty soups, where its aromatic strength truly shines. The olives are harvested mechanically, and processing takes place within just six hours of picking, ensuring maximum freshness and nutritional value.

Milling is carried out with a hammer mill at variable speeds, while the malaxation process is slow, at a constant temperature of 24°C, in a nitrogen-controlled atmosphere. Extraction is performed using a two-phase decanter without separation, allowing the preservation of natural aromas and reducing mechanical intervention.

The oil is then immediately filtered through cellulose filters, ensuring stability and purity of the final product. Finally, it is stored in stainless steel tanks at a constant temperature of 18°C, in a nitrogen-enriched atmosphere that protects it from oxidation.

All these carefully managed stages of production result in an oil that combines the strength of the Raggiola variety with the precision of modern technology.