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EXTRA VIRGIN OLIVE OIL




TYPE OF OIL
Italian extra virgin olive oil

USE
Ideal for cooking and salad dressing

CULTIVAR
Nocellara del Belice, biancolilla, cerasuola, coratina, arbequino and koroneiki

AREA OF ORIGIN
Blend of EU extra virgin olive oils

HARVESTING SEASON
Last week of October to the last week of December

HARVESTING TYPE
Machine-picking

ACIDITY INDEX
<0.30%


PRESSING
Continuous cycle cold pressing within two hours of harvesting, followed by malaxation, centrifugal separation, natural decanting and siphoning

STORAGE
Kept at 18°C in stainless steel containers with nitrogen conditioner gas

FILTERING
Only filtered at clients’ requests

APPEARANCE
Medium density, yellow colour with hints of dark green

FRAGRANCE
Fruity with notes of almond, tomato and artichoke

FLAVOUR
Fruity with a sweet aftertaste


UNITS

PER BOX

1L marasca glass bottle

12

1L PET bottle

12

5L PET bottle

10
10L PET bottle 1 or 2
5L tin 4
20L bag 1


Other packaging and volumes available on request

NUTRITION FACTS
Nutrition facts per 100 ml: 822 Kcal – 3378 Kj

Total fat

91.3g

– Saturated fat

14.1g

– Polyunsaturated fat

9.2g
– Monounsaturated fat 68g
Cholesterol 0mg
Total carbohydrate 0g
Proteins 0g
Sodium 0mg


Not a significant source of dietary fibre, sugar, vitamin A, vitamin C, calcium or iron

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