Format and packaging: 4x 5 LT, Can
Our type of oil is produced exclusively with physical-mechanical processes capable of preserving and enhancing the organoleptic characteristics of the olives. It always has an acidity lower than 0.4% (therefore clearly lower than the legal limit of 0.8%). The olives are strictly hand-picked directly from the plant and processed within 24-48 hours by cold pressing processes. The oil produced comes from two varieties of olives typical of our area, Coratina and Ogliarola from Bari: the first gives a more fruity and full-bodied oil, with an intense green color and which is kept longer over time; the second, grown only in Giovinazzo and in some neighboring countries due to lower productivity, produces a more delicate and rounded oil, with a beautiful gold color. From their skilful combination in the right proportions derives an oil of exceptional characteristics, of a pale green color with golden reflections and with clear scents of fresh olive with hints of artichoke. On the palate it is soft and caressing, with a light and pleasant spicy and almond aftertaste. It is marketed in its natural state (with an opaque appearance, but with a more intense flavor) and with a maturity of 18 months, if properly stored (away from light, heat and air).
|Olive varieties|| |
|Taste of oil|| |
|Preservation||IIn a cool and dry place. Protected from light, heat sources and bad smells. Once opened, minimize exposure to air.|
|Product lifespan||To be consumed preferably within 18 months from the date of bottling.|
|Pairings||It pairs very well with bruschetta with tomato, tuna carpaccio, porcini mushroom salads, grilled radicchio, vegetable soups, first courses with sausage, boiled octopus, red meats or roast game, aged hard cheeses|