Extra virgin olive oil

Monocultivar TAGGIASCA

EXTRA VIRGIN OLIVE OIL

    • qualification: Extra Virgin Olive Oil certified BIO by ICEA
    • Commodity definition: Edible oil
    • Collection period: November December
    • Collection method: hand picking and careful beating
    • Color: Yellow green
    • Smell: Fruity of medium intensity
    • Revolutionary: Fruity with a strong sweet sensation, very delicate with a slight perception of bitterness
    • Conservation method: Possibly in the dark at a temperature between 12 and 18 °
    • Durability: 24 months
    • pairings: raw vegetables, soups, white meats and fish dishes

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