Extra Virgin Olive Oil
Production area: Catanzaro, Italy
Harvest: By shaking, carried out from the first ten days of October until the second week of December
. Extraction method: Cold with a temperature of about 20 ° C, within 12 hours of collection.
Conservation and storage: Stainless steel silos with controlled temperature and coverage of the headspace with nitrogen
Sensory characteristics: medium fruity, very harmonious in taste and smell
Acidity: 0.29
Number of peroxides:> 6.5 Meq
Biophenols equal to: 551mg / kg
Format: 0.25 l, 0.50 l and 0.75 l dark glass bottle. Metal tin L6
Extra virgin olive oil - monocultivarcarolea –100% italian – cold extract 0.75l x 6 pcs
- Brand: Olearia Ranieri
- Product Code: OLEARIARANIERI.STEV0750
- Availability: In Stock
Tags: calabria