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EXTRAVIRGIN OLIVE OIL
OBTAINED BICULTIVAR OLIVES
Technical Profile
The extravirgin olive oil denominated “L’Aspromontano”
produced by the Fazari Company, presents excellent aromatic notes
and excellent organoleptic properties, thanks to the quality of the
olives obtained from cultivar typical of Calabria, 50% carolea ad
50% ottobratica, thanks to a correct tecnique of picking and to a
cold extraction system.
The
chemical composition is very well balanced and is
characterized by a significant presence of natural
antioxidants (polifenol and tocoferol) that make up a
considerable component of the vitamin intake (vitamin E) in
our daily diet.
The
assimilation of its nutrients is very good (there is a
balanced relationship between “monoinsaturated and polinsaturated” fats).
Taking
into account these characteristics it is clear that the
extravirgin oilve oil produced by the F.lli Fazari has a
valid role in the Mediteranean diet.
Organoleptic Profile
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Colour:
intense yellow
gold.
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Fragrance:
olive
nectar and delicate tones of herbs, white
apple
and mature tomatoes.
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Taste:
harmonious and elegant, delicate in its tones of
mature and dry fruit with a herby base. Balanced bitter
and
spicy content which close in a sweet almond aftertaste.
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Aspect:
veiled.
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Use:
raw
on all food.
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