Kali Agri Ultra Premium Extra Virgin Early Harvest Monovarietal Cipressino Olive Oil 250ml Organic

Kali Agri Monovarietal Cipressino – a single-variety, organic, early-harvest extra virgin olive oil from Tuscany, 250 ml

Cipressino is an olive oil for those who appreciate balance. Fruitiness, bitterness and piquancy are all at the same, moderate level, and the whole is brought together by an elegant aroma of fresh almonds. It is very versatile and approachable, yet a rarity amongst single-varietal olive oils.

Watch the video: how KALI olive oil is made

Before you read on, watch this short film from the farm. It shows how olive oil is made at the KALI farm in the coastal hills of Tuscany: from the olives to the work of our own Mori-TEM mill.

▶ Watch the video on YouTube | KALI’s YouTube channel – more videos from the farm

The Cipressino variety

Cipressino was selected in the 1960s at the Pietrafitta nurseries in Palagiano, Apulia. These slender, columnar trees, reminiscent of cypresses, were initially planted as natural windbreaks to shield other crops. It is only in recent decades that the variety has been cultivated on a larger scale for olive oil production, particularly in Sardinia. At the KALI farm, it grows on the Tuscan coast.

Sensory profile

• Fruitiness: medium
• Bitterness and pungency: medium, in perfect harmony with the fruitiness
• Dominant note: an elegant aroma of fresh almonds

What it goes well with

Fresh green leaf salads, caprese, cold pasta dishes and salads made with grains and groats, such as spelt with seasonal vegetables and feta.

See where these trees grow

Every KALI olive oil comes from a specific, identified plot. Open the map of the grove where the Cipressino olive oil comes from.

Early harvest and our own Mori-TEM mill

The quality of the olive oil is determined by what happens between the tree and the tank. At KALI, this entire process takes place on a single estate and under the supervision of a single family.

• Early harvest. The olives are harvested early, when the polyphenol content and aromatic profile are at their peak. There is less early-harvest olive oil, but it is noticeably richer in flavour and phenolic compounds.
• Harvesting without compromise. The fruit is shaken by hand using electric combs, without any petrol-powered machinery and without the risk of contact with mineral oils.
• A maximum of three hours from tree to mill. The olives do not sit in crates. They go straight to the farm’s own Mori-TEM mill.
• A cooled blade crusher. This is the most crucial moment for aroma and polyphenols. The crusher’s speed (usually 2,500–4,000 rpm) and temperature are selected individually for each variety.
• Controlled malaxation. The mixing time and temperature of the paste are continuously monitored and adjusted to suit the variety and ripeness of the fruit.
• No separator. After the decanter, the oil is filtered mechanically only, which preserves its phenolic compounds and stability.
• Stainless steel, argon and 14°C. The finished oil is immediately transferred to stainless-steel tanks, under a blanket of food-grade argon, and stored at a constant temperature of around 14°C.

The groves are irrigated using drip irrigation and monitored remotely, whilst the family tracks the fruit’s ripening using near-infrared sensors of their own design. As a result, the harvest date is determined by measurement, not the calendar.

High polyphenol content

KALI produces small, limited-run batches of olive oil with a naturally high polyphenol content. In accordance with EU Regulation 432/2012, the polyphenols in olive oil help protect blood lipids from oxidative stress, and this beneficial effect is observed with a daily intake of 20 g of olive oil. You can find the latest test results for each batch in the product gallery.

Packaging

A 250 ml dark glass bottle protects the olive oil from light. Store it in a cool, shaded place and, once opened, use it within a few weeks to enjoy its full aroma.

The family behind this olive oil

KALI is a family-run farm, not a commercial brand. The estate in Castiglione della Pescaia, on the coastal hills of the Tuscan Maremma, was purchased by Anna Maria Sandi. She was looking for a place where a clean environment, Mediterranean air and agriculture could coexist in harmony. Since 2018, KALI has been continuing a family tradition that has always combined engineering and medicine.

Anna Maria Sandi
the farm’s roots and its founding vision

Iacopo Gentilini
technical management: cultivation, harvesting and milling

Chiara Gentilini
Medical expertise and a focus on polyphenols

Michele Marignoni
land steward, tending the groves all year round

The family also runs the Lino Gentilini Foundation, which supports young scientists. This approach is evident in the olive oil: decisions are based on measurements and experience, not on production scale. The farm’s motto states that nature and human ingenuity come together on the hills of Tuscany.

The symbol on the label of every KALI olive oil refers to the writing of the Etruscans, the first civilisation to shape Tuscany. Each variety has its own symbol and its own colour.

Certifications

• Organic – organic farming certified by BioAgriCert (IT BIO 007) in accordance with EU Regulation 2018/848.

Key features

• early-harvest extra virgin olive oil, ultra-premium grade,
• single-variety (monovarietal, monocultivar) olive oil from the Cipressino variety,
• organic certification,
• naturally high polyphenol content,
• our own olive groves and our own Mori-TEM mill on the farm,
• cold-pressed within three hours of harvesting,
• mechanical filtration, storage under argon,
• 250 ml dark glass bottle,
• the family-run KALI farm, Castiglione della Pescaia, Tuscany.

About the producer – KALI Srl Società Agricola

An organic family-run farm in Castiglione della Pescaia (Maremma, Tuscany). Own olive groves, own Mori-TEM mill, limited batches of early-harvest extra virgin olive oil.

Producer’s website:
https://oliokali.it/