Back - HOME  

 
Fini gran selezione
Olio Extra Vergine di Oliva 100% Italiano - bottiglia 1 l
100% italian Extra Virgin Olive Oil
Code: 945     
  Print
Version



 

Description
Premium quality extra virgin olive oil, produced from an accurate selection and cold pressing of Cerasuola, Novellare and Biancolilla olives, hand picked when perfectly ripe and processed to preserve it precious qualities. The excellent lingering aroma an
 
Ingredients
Extra vergin olive oil (cultivar: Cerasuola, Nocellara, Biancolilla)

Technical Data
Code
Package
Net Weight
Packing
S.L.
945
glass bottle
1 l
12 boxes
18 months

Ideal use
Condiments

Directions and Serving Suggestions
As Is   Prepared

The product is perfect: both raw and for cooking; for light meals and substantial dishes

In cooking:
meat sauce, sauces dressing for first courses, braised and roast meats, game, grilled meat and fish. Superb for frying since this is an oil with optimum resistance to high temperatures.
Raw:
on raw vegetables (Pinzimonio), bruschettas, pulse soups, mixed vegetables, meat or fish Carpaccio, shell-fish.


 
Sales Notes
A product that is one hundred per cent Italian: “Fini gran selezione” extra virgin oil can carry this declaration, (current legislation for oils makes a distinction between “Italian product”, obtained from an amount of processed olives that represent not less than 70% and the “100% Italian product)
“Excellent quality oil”: defined thus after organoleptic tests and laboratory analysis
Oil obtained from autochthonous cultivation in Sicily: CERASUOLA: a variety cultivated exclusively to produce oil; its oil presents characteristics that are fairly strong but nonetheless harmonious and balanced with hints of artichoke. Optimum stability over time. NOCELLARA: a Sicilian variety of the fruit of a large size; the superb oil it yields is fruity and light. BIANCOLILLA: the name comes from the colouration the olive drupes assume when they have reached maturity (white and lilac); fairly resistant to the cold. The oil obtained presents an aroma that is lightly fruity and delicate with a mild flavour
Cold pressing: The phase to process the olives which allows a separation of the three components, the “sansa” (solid paste), the vegetation water and the oil, is done cold, i.e. keeping the temperature no higher than 27°. This method yields a top quality oil which maintains its organoleptic qualities over time (one of the factors which compromises the quality of an oil, firstly in the processing phase and then in the conservation of the finished product, is high temperature).

Technical Data and Instructions

 



GRECI INDUSTRIA ALIMENTARE S.P.A.
via Traversante, 58 - 43122, Ravadese (PR) Italy
P.Iva 00726380348