Organic Extravirgin olive oil from ultracentury trees “Ogliarola Salentina”

Savoury but with medium-fruity notes, never excessive or marked, enhances the taste of dishes without covering it, with mild persistence of a well-balanced bitter aftertaste, sometimes spicy but of light and pleasant intensity.

COLOR

Intense golden yellow with green reflections, clear.

FRAGRANCE

Fruity that reminds of  herbs and fresh grass.

TASTE

It has a slight and distinctive bitter note typical of the wild chicory.

SERVING SUGGESTIONS

Excellent  with various dishes  such  as  mixed  raw salads,  boiled vegetables, soups, grilled meat and fish.

CLASSIFICATION

Superior category olive oil obtained directly from olives and solely by mechanical procedures.

Cold-pressed exclusively from olives grown in Italy.

HARVEST AREA: Alto Salento (Puglia)

VARIETY (CULTIVAR): Ogliarola Salento. Autochthonous and ancient variety of the Salento Peninsula. About 400/600 years old plants.

HARVEST TIME: November/December

HARVEST METHOD: Directly from the plants by means of shakers.

EXTRACTION TIME: The same day of harvesting, to ensure maximum freshness of the product.

EXTRACTION METHOD: Continuous line with cold pressing.

STORAGE: Stainless steel silos placed in an underground warehouse to ensure a constant and natural temperature.

The  oil is  not  filtered  but  it  undergoes  a  natural  decantation process allowing the preservation of all its precious nutritional and organoleptic properties.

STORAGE: Store at a temperature between 12 and 18 ° C, in a cool dry place, away from light and heat.

Sudden and prolonged lowering of the temperature can cause the crystallization of the waxes that are naturally present in virgin olive oil resulting in smallwhite beads in suspension. This phenomenon does not affect the quality of the product but it testifies its genuine natural origin.

“d’Alia” Extravirgin olive oil

Light fruity, delicate and fresh, well-balanced and extremely versatile.

COLOR

Golden yellow, clear.

FRAGRANCE

Light fruity with slight reminds of fresh almonds.

TASTE

Well-balanced harmonious, prevailing feeling of sweet, bitter and spicy after taste notes almost absent.

SERVING SUGGESTIONS

Excellent with various dishes such as white meats, fish, boiled vegetables, salads, pasta with light sauces and various light recipes.

CLASSIFICATION

Superior category olive oil obtained directly from olives and solely by mechanical procedures. Cold-pressed exclusively from olives grown in Italy.

HARVEST AREA

Alto Salento (Puglia)

VARIETY (CULTIVAR)

Ogliarola Salento. Autochthonous and ancient variety of the Salento Peninsula. About 400/600 years old plants.

HARVEST TIME:  November / December

HARVEST METHOD: Directly from the plants by means of shakers.

EXTRACTION TIME: The same day of harvesting, to ensure maximum freshness of the product.

EXTRACTION METHOD: Continuous line with cold pressing.

STORAGE: Stainless steel silos placed in an underground warehouse to ensure a constant and naturaltemperature.

The  oil is  not  filtered  but  it  undergoes  a  natural  decantation process allowing thepreservation of all its precious nutritional and organoleptic properties.

STORAGE: Store at a temperature between 12 and 18 ° C, in a cool dry place, away from light and heat.

Sudden and prolonged lowering of the temperature can cause the crystallization of the waxesthat are naturally present in virgin olive oil resulting in small white beads in suspension. Thisphenomenon does not affect the quality of the product but it testifies its genuine natural origin.