PRODUCER : Soc. Agricola AgRO snc
CLASS : SUPERIOR QUALITY VIRGIN OLIVE OIL
OLEIC ACIDITY : 1,2% VOO acity standards 1%≤ 2%
SIZE : 750ml
PACKAGING : GLASS; TINPLATE
PRODUCTION PERIOD : Late Autumn/winter (November-February)
HARVEST METHOD : HAND PICKED OR WITHOUT THE USAGE OF HEAVY MACHINERY
EXTRACTION : COLD PRESS
100% MADE IN ITALY WITH LOCAL OLIVES FROM ORGANIC CERTIFIED ESTATE
COLOR : SHINY GOLD
TASTE : DELICATE AND FRUITY WITH NOTES OF SEASONAL NUTS LIKE ALMOND OR CHESTNUTS
AWARDS : Italian best oils SLOW FOOD GUIDE.
HARVEST AND PRODUCTION
The harvest starts in the early morning , time when dew is still moisturizing the fruits in the months between November and February (latest end date of the harvest) .Olives reach the full maturation and their colors are dark purple/Black.
Usually,once reached the full maturation, the fruits will drop from the tree so,around those, a very fine net is laid so the process of collecting result faster and easier. The Olives left on the three, will be picked directly from it with light harvester machines or the traditional ladder, backpack and hands.
Fruits will be then collected in designed bins and send it to the the mill in less then 2 hours.
Once reached the Factory, all the olives are washed in order to eliminate all the the leaves and dirt
the olive paste is keep on a temperature always minor than 27 °C in order to keep the organoleptic properties
separation of the oil and olive water through a centrifugal machine.
filter and analysis
Although the flavors are not intense as the Extra Virgin Olive Oil the usage in kitchen are the same: Stir fry, Deep fry, season food and dressing.
It is a perfect oil for who just start to explore the PUGLIA OLIVE OIL WORLD and for who wants lighter tastes.
We highly recommend it you also in the make up usage as :make up remover, skin protector or hair treatments!!
Store in aa DARK AND DRY PLACE . DO NOT STORE IN THE REFRIGERATOR!