The quality of our oil has been described by various industry publications and national and international oil guides. The olive grove, which includes several native and even minor cultivars, is located at about 500 meters above sea level in a microclimatic context able to favor the development of the plant.
- International Extravirgin Olive Oil Guide 2013
"Amato extra virgin olive oil which shows an intense, limpid golden yellow color, and it is characterized by vegetal hints of artichoke and chicory, accompanied by notes of aromatic herbs like basil and rosemary. In the mouth it is soft and harmonious, with tones of cardoon, lettuce and sweet almond and it is balanced between bitter and spicy. It goes well with mushroom hors d'oeuvres, carpaccio of red snapper, marinated bass, boiled potatoes, leek soup, risotto with shrimps, vegetable fries, perch tartare, fresh soft cheeses, baked biscuits."
- from Il Tempo 2012
"Amato extra virgin olive oil is light golden in color, with citrus lime and grapefruit puffs, melted in sweet buttery tones and with flavors of aromatic herbs, moderately soft and spicy on the palate, lashed by a pleasantly bitter finish. The oil is obtained from continuous squeezes,filtered and then stored in steel silos. Exellent with chickpea soup."
- from Il Tempo 2010
"Topaz color, offers aromas of eggplant and tomato, along with a green tinge. The mouth is delineated by a structure in line with the nose and rather moderate, the spicy note helps to counteract the fatness and keep the oil in balance. Manual harvest during veraison and then processed with the mixed pressing method .It is an oil with a low aromatic profile, recommended on white meat or vegetable soups."