Extra virgin olive oil
| Production area |
Hills Enna (a territory P.D.O.) |
| Elevation |
550 slm |
| Product |
Extra virgin olive oil |
| Cultivar |
Tonda iblea 40% , nocellara etnea 60% |
| Collection period |
October |
| Collection technique |
Nibbling hand |
| Crushing |
Discs and hammers |
| Plant |
Continuous cycle cold(<27°C) yield per 100kg of olives : 14 lt |
| Conservation |
Steel containers |
| Decanting |
Natural |
| Acidity |
<0,28% |
| Nutritional information per tablespoon 14 ml=13,5g |
total fat : 13,5%-Protein :<0,1% Cholesterol : < 0,05 % |
| Features Chemical / physical |
Conform to the specified requirements under Regulation EEC n.2568/91 and subsequent amendments and additions |
| Features Organoleptic |
The oil obtained from the blend has a green color with golden hues. Stands out for its full flavor and smooth, rich and delicate at the same time. Preserves a typical fruit of the fruit itself. |
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