Organic Oil

Technical information
Organic extra virgin oil "Valdoliva"

Agronomic Features
Kind of olive: "Etna Nocellara" 100%
Cultivation area: Mount Etna
Kind of territory: Volcanic
Altitude: 450m.
Harvest Period: October/November
Harvest Method: By Hand
Growing Method: Organic, certified by I.C.E.A. Reg.EC 2092/91

Extraction oil
Production area: S.Maria di Licodia - CT
Extraction temperature: 26 - 27ºC
Yield of olive in oil: 13 - 18%
Stock Containers: stainless steel 316 containers
Rest Period: Natural and frequently changed

Organoleptic Description
Acidity: 0,19
Peroxide Number: 5,2
Total Polyphenol: 172

Description
Colour: Light golden with intensive light green reflection
Smell: Fruity, herbaceous tones and fresh almond and artichoke sensation
Taste: Delicate taste with a slight bitter and spicy sensation.
Gastronomy: It's ideal for cooking main courses and especially for flavouring salads and fresh vegetables.