Oil
The freshly picked olives are processed within 48 hours, and during the year does not undergo any kind of chemical treatment, the production is almost entirely biological.
Our oil remains almost unchanged for a period of about two years their organoleptic characteristics, with both varieties of olives deployed, to which the accurate processing method in our traditional oil mill, where the age-old experience in this field, we always guarantee the highest quality.
The great power coupled to the unmistakable aromas, and delicate taste, make it unique compared to other oils, and is ideal for seasoning and prepare any dish.
| Altitud. media degli oliveti: | 350 mt. s.l.m. |
| Varietà adoperate: | Tondina o Roggianella 80% Carolea 20% |
| Metodo di molitura: | Rigorosamente a freddo (sistema a pressione |
| Sapore dell'olio: | Fruttato medio dal gusto delicato e dolce |
| Colore dell'olio: | Giallo verdognolo ricco di riflessi dorati |
| Acidità libera: | < 0,3% |
| Indice di perossidi: | 5,10 meq O2/Kg |
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Laboratorio esterno di microbiologia e chimica degli alimenti Ministero Sanità prat. 137/996 |
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| Sistema di autocontrollo igienico sanitario: |
H.A.C.C.P. D. Lgs - 155/97 |
| Confezioni disponibili: |
Bott. da 50 cl. - 75 cl. lattine da lt. 5 |