Olives, not only used for extravirgin olive oil
ORGANIC EXTRA VIRGIN OLIVE OIL
Organic Certification issued by I.C.E.A. (Environmental and Ethical Certification Institute). Operator Code No. D22H
This oil is obtained from olives grown in the Simeto River Valley. The harvest begins during
the olive veraison, and is made by hands with the help of nets used to separate fresh-cropped olives from those that had earlier fallen on the ground.
The olives are trucked in hard and ventilated containers. There are at the most 6 hours between the warehousing and the milling of the olives.
Olives processing is conducted using the latest technologies: after a careful kneading operation at a temperature of less than 27°C, oil is extracted from olive pastes through a centrifuge
process.
The oil is conserved in stainless steel containers with the addition of nitrogen under controlled temperature.
The oil is packaged without any filtering.
| Altitude | 450/650 metres a.s.l. |
| Olives Variety |
Nocellara Etnea and a small quantity of Moresca and Ogliarola Messinese. |
| Aspect and colour |
Opalescent with deep green hues. |
| Smell |
Medium fruity, leaving a sensation of fresh-cut green grass. |
| Flavour |
well-balanced bitter and spicy flavour with a light artichoke and almonds aftertaste. |
| Density |
Medium |
| Uses |
On almost any kind of dish either raw or cooked, suitable on roast meat and on legumes. |
| Container | M.U. |
Piece per Package
|
Peso confezione |
Bar code |
| Dorica glass bottle | l 0,25 | 20 | Kg 10,40 | 8 026666 00013 |
| Dorica glass bottle | l 0,75 | 6 | Kg 7,5 | 8 026666 00011 |
| Can | l 5 | 4 | Kg 20 | 8 026666 00014 |
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*SHIPPING COSTS, OUTSIDE THE NATIONAL TERRITORY WILL BE CALCULATED AFTER ENTERING THE FINAL DESTINATION, AT THE TIME OF CHECK OUT.