CASINI SILVIO

On the hills of Murlo, in the province of Siena, Silvio Casini produces extra virgin olive oil within the `DOP Terre di Siena`, a territory of thirty-two municipalities governed by particularly strict standards. His oil meets stringent chemical specifications, which delineate the boundary between a common product and a denominated one. The numbers tell the rest: acidity below 0.5%, oleic acid over 72%, polyphenols not below 100 ppm. These parameters define an oil of rare stability and strong antioxidant power, capable of resisting time longer than average and preserving its aromatic imprint for a long time. Behind the figures lies the terroir of the Sienese hills—soils, exposures, cultivars—and the precision imposed by the protection protocol, which here allows no shortcuts. A single denomination, but experienced as a technical threshold to be respected harvest after harvest, where quality is measured in the laboratory even before it reaches the palate.

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