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VIRGIN OLIVE OIL
Technical Profile
The acidity of our vergin olive oil is always low,
because, we rigourously control the entire cycle (filiera
olivicolo-olearia) from olive cultivation to oil production and
commercialization, and we intervene in the various phases at just
the right moment.
The picking of the olives, for example, is done by the
mechanical shaking of the trees and it is always done at the right
point of maturation of the drupe, always after controlling their
state of health.
The transformation begins with-in 24 hours of picking,
particular attention is given to conservation rigourously using (inert
nitrogen): dry storerooms and stainless steel containers.
The aims of our trading policy is to satisfy the need
for quality and a genuine product for those who love taste and
good food.
Organoleptic Profile
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Colour:
intense yellow
gold.
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Fragrance:
mature olive and delicate herby tones,
white
apple and sharp green tomato.
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Taste:
harmonious and elegant, delicate in its tones of
mature and dry fruit with a herby base. Bitter and
spicy
and
well balanced and accentuated with after tones of
peeled almond.
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Aspect:
veiled.
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Use:
for
all types of cooking.
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