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OLI BUONDUOLI

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Pitted

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Extra Virgin Organic Olive oil

INTENSITY:

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Our creation

A mix: 

40% Ogliarola Garganica, 30% Leccino, 30% Picholine.
with an important difference in processing!
 ​
The olives are pitted before the kneading. Only the pulp is then milled. This pitted oil is recognized for its sweet taste and for its lively aftertaste with aromatic fruity notes and cut grass.
Strong olives and field grass aroma. The mouth is filled with plant hints: authoritative, rich, imposing but with such a good balance of taste.


Golden green, it is the fruitiest one.
 

Excellent for highlighting delicate foods such as white meats, boiled crustaceans, grilled salmon and swordfish. So many beneficial effects for health: rich in polyphenols which guarantee a very high resistance to oxidation and help fight free radicals. 100% Italian EVO. Filtered, of course


 Availability: book now the oil of the 2019/2020 olive oil campaign!
 

OUR SHOP

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Data Sheet

COLLECTION PERIOD:
Mid October - end of novembr

 

COLLECTION:
Or its affiliates / shaker

 

PROCESSING:
Cold extraction in the mill within the next 12 hours to the collection

 

EXTRACTION METHOD:
A continuous cycle of the mixed

ORGANIC CERTIFICATION:
Soil and Health

 

VARIETY OF OLIVES:
40% Ogliarola Garganica, 30% Leccino, 30% Picholine

 

AREA OF PRODUCTION:
Hornbeam - Ischitella, Gargano National Park, Puglia


ALTITUDE:
150 m above sea level

 

FARM SYSTEM:
Vessel

 

AVERAGE AGE OF OLIVE TREES:
Secular

 

Organoleptic Properties

Use / Combinations

FRUITY:
Average

 

COLOR:
Green gold

 

PERFUME:
Intense scents of olive oil and freshly cut grass

 

TASTE:
Balanced, harmonious and fruity flavour with a pleasant aftertaste, spicy. An oil sweeter but retains the full flavor of the olives. Our Oil is recognized for the particular fruity taste and aftertaste, lively with aromatic notes of herbs of the field.

 

ACIDITY:

A Maximum of ONLY 0.11 % (% of oleic acid);

Excellent to accompany a fish dish or steamed vegetables, because it does not cover the tone of the dish while retaining the flavour of the oil.
Recommended on delicate dishes such as white meats, shellfish, meat, salmon and grilled swordfish.

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