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Extra Virgin olive oil

TECHNICAL CARD "Holding The Olive Tree"

EXTRA VIRGIN OLIVE OIL

 

Package:Green Oak 2 Litres Bottle (box 6 bottles)

"Olive oil of higher category obtained directly from olives using mechanical procedures.

Oil extracted from olives grown in Italy in Italy "

 

OLIVE CULTIVARS: Nocellara Etnea

PLACE OF ORIGIN: Sicily

PRODUCTION ZONE: Southeast area of Etna, provincie of Catania: Adrano, Paternò, Belpasso, Misterbianco.

FORM OF CULTIVATION: Umbrella in irrigation.

HARVESTING METHOD: (Brucatura) collected by hand.

COLLECTION PERIOD: Early October.

FRANTOIO: Continuous-cycle plant, at a controlled temperature

PROCESSING SYSTEM: Cold pressing.

Storage: The oil continues its path in stainless steel containers to capture the real characteristics.

Then depending on the request is packaged.

All these steps take place in premises protected from light and at a controlled temperature.

Combinations: Suitable for raw food seasonings (as various salads) or marinating of

fish, because its peculiarities of taste and scent can make food less mushy and less fat

highlighting the freshness of the product

cooked.

Used extensively for sauces that accompany first and second courses of meat or fish.

It is also recommended for frying because of its high resistance to heat

enhances the dishes without degrading the nutritional value.

Tips: Store away from light and in a cool place.

Analysis: The acidity is a parameter that indicates the percentage of oleic acid in an oil and is the main indicator of quality.

The lower the value, the higher the quality of the product.

The maximum acidity for extra virgin olive oil is equal to 0.8%.

Free acidity of our Extra Virgin Olive Oil

It's by 0.19% expressed in Oleic Acid.

 

ORGANOLEPTIC CHARACTERISTICS

 

Appearance:

Veiled opalescent

Colour:

Intense golden yellow with green hues

Bouquet:

Fresh olive NET.

Flavour:

Harmonic, slightly sweet, with hints of fruit and bitter undertones.

 

 

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