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| Olio Extra Vergine di Oliva 100% Italiano - bottiglia 0,50 l |
| 100% italian Extra Virgin Olive Oil |
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| 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 |
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| Extra vergin olive oil (cultivar: Cerasuola, Nocellara, Biancolilla) |
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Package
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| Net Weight |
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Packing
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S.L.
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| 941 |
| glass bottle |
| 0,5 l |
| 12 boxes |
| 18 months |
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Condiments |
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| Directions and Serving Suggestions |
This product is ideal: both cold and in cooking; for light dishes as well as hearty meals
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Drizzled cold:
on vegetables, bruschettas, pulse soups, mixed vegetables, meat or fish carpaccio, shellfish.
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In cooking:
ragout, sauces and pasta condiments, braised meat, roast, wild game, grilled meat and fish. Excellent for deep frying as it can withstand very high temperatures.
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● This product is 100% Italian: the extra-virgin olive oil “Fini gran selezione” can make this statement, which should not be confused with the simple "Italian product" indication, as the latter can be attributed to products containing at least 70% Italian oil.
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● “Excellent quality oil”: this is definition obtained after the organoleptic test and laboratory tests
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● Oil made from original cultivars of the Sicily region: CERASUOLA: a variety grown exclusively for oil extraction; the oil exhibits rather strong features but is still harmonious and well balanced with artichoke notes. Excellent stability over time.
NOCELLARA: Sicilian variety with large sized fruits; the excellent oil produced is fruity and light.
BIANCOLILLA: the name derives from the colour of the olive (drupe) when ripe (white and lilac); the oil produced features a light, delicate fruity aroma and sweet taste
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● Cold extraction and natural decanting: the processing phase which breaks down the olives into its three components, the solid paste, vegetation water and oil, is performed at a temperature not exceeding 27°C to prevent oxidation effects and thus produce a high quality oil that will preserve its organoleptic qualities over time (one of the factors that affect the quality of oil, first in the processing phase and then during storage, is heat). Decanting take place through a natural process to best preserve the flavour, colour and aroma of this prized olive variety.
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| Technical Data and Instructions |
Instructions:
Protect from sunlight and store away from heat sources.
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GRECI INDUSTRIA ALIMENTARE S.P.A.
via Traversante, 58 - 43122, Ravadese (PR) Italy
P.Iva 00726380348 |
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