EXTRA VIRGIN OLIVE OIL “LA CÁNTERA”

EXTRA VIRGIN OLIVE OIL “LA CÁNTERA” View larger

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Fruity with a perception of freshly cut grass and a hint of green tomato. Excellent both to season legumes, roast and cheese whether to season warm dishes. It is reminiscent of freshly picked olives

  • Name: Fruity extra virgin olive oil “La Càntera”
  • Olive variety: Nocellara etnea 60%, biancolilla and tonda iblea, coratina, moresca, giaraffa.
  • Production area:  Etna’s slopes, Alcantara valley and Simeto  valley
  • Type of field: Volcanic.
  • Altitude olive trees: 400-900 meters above sea level
  • Harvest system: The olives are picked by hand and/or with the aid of tools.
  • Maturity at harvest: At veraison.
  • Times of pressing: Within 6 hours after harvesting.
  • Extraction system: Three phase method with dual-extraction
  • Extraction: Cold- pressed with a temperature no more 27 degree
  • The storage of olive oil: Storage in stainless steel  vessels with a nitrogen system in each tank, in dark places and controlled temperature throughout the year between 12° and  18°C.
  • Acid content expressed as oleic acid:  0,10 – 0,35 MAX.
  • Filtering: Natural decanting in tank
  • Colour: Golden yellow with green highlights
  • Smell: Fruity with a perception of freshly cut grass
  • Flavour: Bitter and spicy with a hint of green tomato.
  • Matching: It is excellent both to season legumes, roast and cheese whether to season warm dishes. It is reminiscent of freshly picked olives

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EXTRA VIRGIN OLIVE OIL “LA CÁNTERA”

EXTRA VIRGIN OLIVE OIL “LA CÁNTERA”

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