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E xtravirgin O live O il
Th e oilis produce d by w h ol
l
y-ow ne d ol
ive tre e s (27,000 tre e s of ol
ive s) and stands out in 4 l
ine s:
"Affiorato" O il
Th is is a te ch niq ue th atold to w ait, afte r s q ue e zing olive s , th atth e liq uid found in olive and place d in s pe cial
containe rs , oilis floating, w h ich m e ans th ats urface w ate r s e parating cours e be caus e of diffe re nts pe cific
w e igh t(in factth e oilis ligh te r th an w ate r). Th e oils urface is fre s h and de licate and is th e h igh e s tq uality of
e xtra virgin olive oil.
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O ilNove l
l
o
O ilobtaine d from 10 O ctobe r to 15 Nove m be r w ith fruity ch aracte ristics. and 'obtaine d by m anual
h arve sting of ol
ive s produce d in th e ol
ive grove s ow ne d. Th e varie tie s of ol
ive s from w h ich oilis
produce d are : Ce l
l
ina, O gl
iarol
a, Le cce se , Le ccino, Coratina. Th is oilis fre sh and tasty dish e s
suitabl
e for se asoning in soups, fish and sal
ads.
O ilDe l
icate Fl
avor
Th e production runs from Nove m be r 10 to
De ce m be r 20. Th e oil by biondo col
or,
fragrant and sw e e t on th e pal
ate . Eve n w h e n
young, are non-e xiste nt bitte r and spicy.
Suitabl
e for m e at dish e s, soups, fish and
sal
ads. Varie tie s of ol
ive s: Ce l
l
ina, O gl
iarol
a,
Le cce se , Le ccino, Coratina.
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Fl
avore d O il
Th e fl
avore d e xtra virgin ol
ive oilis produce d from
naturalinfusion of spice s, fruits and h e rbs.
Avail
abl
e : Pe ppe r, O re gano, Rose m ary, Garl
ic, Basil
,
Mint, Sarace ns, H arl
e q uin, Pe ppe r and Garl
ic,
Le m on, Mush room Porcino.
Avail
abl
e in various siz e s and bottl
e s. Good to se ason
and fl
avor dish e s of m e at, fish brusch e tta and piz z a.
O ur truffl
e oilcom e s from th e Infusion of se l
e cte d
truffl
e s w ith se l
e cte d e xtra virgin ol
ive oilw ith ve ry
l
ow acidity. Th e fl
avor and arom a ch aracte ristic
m ak e s it suitabl
e to se ason dish e s of pasta, risotto,
m e at and fish . Exce l
l
e nt as an ingre die nt in
vinaigre tte .
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Scarica

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