Olive Varieties: moraiolo, frantoiano, leccino
Harvest: mid-October
Harvesting system: handpicked from the tree
Pressing: cold pressed within 24 hours of harvesting
Extra Virgin Olive Oil
| Production Area | Montefalco |
|---|---|
| Altitude | 400m above sea level |
| Oil Composition | lime rich – loamy |
| Olive Varieties | moraiolo, frantoiano, leccino |
| Acidity | 0,30 |
| Peroxides | 5,20 |
| Harves | mid-October |
| Harvesting system | handpicked from the tree |
| Pressing | cold pressed within 24 hours of harvesting |
| Type of press | continuous |
| Colour | intense dark green |
| Tasting Category | medium fruity |
| Formats | 3Lt, 500ml, 5Lt, 750ml |
Extra Virgin Olive Oil
Characteristics
Extra Virgin Olive Oil
Nutritional properties
Thanks to the monounsaturated fat content, extra virgin olive oil is ideal for those with cardiovascular problems and to help control cholesterol. Olive oil consumption is particularly important during childhood as it contributes to bone and body tissue development.
Extra Virgin Olive Oil
Use
Suitable for all types of dishes, this oil is extremely versatile and can be used, in particular, for soups, salads, bruschetta and to enhance the flavour of barbecued meats.
