- Hits: 1998
It is an oil without any mechanical handling or filtration: a real olive juice featuring a distinctive lightness, mildness, flavor and genuinity. In fact, it is obtained by simply squeezing the fresh olives directly picked from the tree. By using old traditional techniques, this nectar is obtained directly from the freshly ground olives paste in stainless steel vessels, from which it is collected after its natural settling.
Low in yield and of limited production, this olive oil selection is highly appreciated also for its high nutritional content, and for its taste, due to its lower acid grade. Production techniques: surfacing.
olive trees of Terra d'Otranto
Cellina di Nardò - Ogliarola Salentina
the olives are picked directly from the plant
within 6 - 12 hours from picking, so as to preserve the aroma of fresh olives
light flavor, well balanced with intense and persistent fragrance
yellow with green hints
pasta, rice, salads, white meats and seafoods.
Data related to a tablespoon (14 ml)
Energy values: 120 kcal
- Acids < 0.5
- Saturated 2
- Mono unsaturated 10
- Poly unsaturated 2
Glass bottle from lt 0,25 ----- 12 pieces/box
Glass bottle from lt 0,50 ----- 12 pieces/box
Terracotta Amphorae from 0,25 ml e 0,50 ml ----3/4 pieces/box