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Olio Extra Vergine D'Oliva 250 ml
Extra virgin olive oil olio d'oliva, olio extra vergine d'oliva, 250ml
Olio Extra Vergine D'Oliva 250 ml 1 Bottiglia NewCondition € 6.00
In Stock
In Stock
Olio Extra Vergine D'Oliva 250 ml Cartone (12 Bottiglie) NewCondition € 72.00
In Stock
In Stock
High-grade olive oil obtained directly from olives by mechanical processes.
Oil obtained from olives grown in Italy
Manufacturer: L'Ulivo Società Cooperativa Agricola - Contrada Mandropero, 43 - 95031 Adrano (Catania)
Plant origin: Sicily/Italy Home
Production area: South-east of Etna, province of Catania
Harvesting method: (branching) by hand.
Harvest: end of September, October, November.
Extraction plant: continuous temperature monitoring
Processing system: 2-stage cold extraction (unfiltered) - pre-reactor
Storage: the oil is then filled in stainless steel containers to maintain its true organoleptic characteristics. All these steps are carried out in a light-protected and temperature-controlled environment.
Storage: store the products in a cool, dark and heat-proof place.
Analysis: Acidity is a parameter that indicates the percentage of oleic acid in an oil and represents the main indicator of quality. The lowest value, the quality of the product is higher and the maximum acidity for a virgin olive oil is 0.8%.
Oleic acid: (2023 campaign) is 0.29% expressed as oleic acid.
Suitable for: raw dishes (such as salad) or to marinate fish, because its taste and fragrant properties make the food less mushy and fatty, This emphasizes the freshness of the product. Very popular for sauces to accompany starters and main dishes based on meat or fish. It is also recommended for cooking, as its high heat resistance can improve the dishes without compromising the nutritional value.
ORGANOLEPTIC CHARACTERISTICS OF OLIVE OIL
Appearance: opalescence slightly hidden.
Colour: golden yellow with intense green shades.
Aroma: fresh olives.
Taste: fruity, harmonious, fresh and intense.
Oil obtained from olives grown in Italy
Manufacturer: L'Ulivo Società Cooperativa Agricola - Contrada Mandropero, 43 - 95031 Adrano (Catania)
Plant origin: Sicily/Italy Home
Production area: South-east of Etna, province of Catania
Harvesting method: (branching) by hand.
Harvest: end of September, October, November.
Extraction plant: continuous temperature monitoring
Processing system: 2-stage cold extraction (unfiltered) - pre-reactor
Storage: the oil is then filled in stainless steel containers to maintain its true organoleptic characteristics. All these steps are carried out in a light-protected and temperature-controlled environment.
Storage: store the products in a cool, dark and heat-proof place.
Analysis: Acidity is a parameter that indicates the percentage of oleic acid in an oil and represents the main indicator of quality. The lowest value, the quality of the product is higher and the maximum acidity for a virgin olive oil is 0.8%.
Oleic acid: (2023 campaign) is 0.29% expressed as oleic acid.
Suitable for: raw dishes (such as salad) or to marinate fish, because its taste and fragrant properties make the food less mushy and fatty, This emphasizes the freshness of the product. Very popular for sauces to accompany starters and main dishes based on meat or fish. It is also recommended for cooking, as its high heat resistance can improve the dishes without compromising the nutritional value.
ORGANOLEPTIC CHARACTERISTICS OF OLIVE OIL
Appearance: opalescence slightly hidden.
Colour: golden yellow with intense green shades.
Aroma: fresh olives.
Taste: fruity, harmonious, fresh and intense.
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