EXTRA VIRGIN OLIVE OIL “COLLE DEI FRATI” SABINA DOP
Ingredients: Sabina PDO Extra Virgin Olive Oil
Harvesting / Milling: in the periods October - December / Within 24 hours of harvesting, solely by mechanical means
Olive Variety: Frantoio 40%, Carboncello 30%, Leccino 20%, Moraiolo 10%
Storage: In a cool place, away from light and bad smells
Aroma: Fresh olive, aromatic herbs
Taste Taste: Harmonious fruity, artichoke and sweet almond on the finish, slightly spicy
Chemical analysis: Maximum acidity 0.2% -0.3%
Packaging: Square bottle, dark glass, 750 ml / 6 bott. - Round bottle, dark glass, 500 ml / 8 bottles
Shelf life: 18 months
A part of the extra virgin olive oil of our company is certified as DOP SABINA , guaranteed by the Consortium Sabina DOP recognized by the Ministry of Agricultural, Food and Forestry Policies with DM of 23 October 2009 n. 16106 . The bottles are numbered and display the certification sticker.
DOP EXTRA VIRGIN OLIVE OIL
Extra Virgin Olive Oil is obtained from the Carboncello 40%, Frantoio 40%, Leccino 20% varieties. When the olives begin to ripen they are harvested directly from the tree, the pressing takes place in a continuous system at low temperature and strictly within 24 hours of harvesting. All this to obtain an oil richer in polyphenols, natural antioxidants.
The oil is conserved by storing it in stainless steel tanks under nitrogen. The packaging in the company is carried out by bottling the product only upon receipt of orders.
At sight it has an intense golden yellow color, with green reflections; the nose is rich and intense, with notes of artichoke and aromatic herbs; the taste is subtle and balanced with hints of almond, thistle and a spicy finish.
tomato appetizers, chicken salads, salmon marinades, vegetables au gratin, legume soups, first courses with molluscs, crustaceans in stew, fish main courses, grilled white meats, goat cheeses.
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