Reference: SFLOLPL25
Security policies
Transactions on PayPal secure server
Terms and Conditions
Read our term and conditions
OLIO EXTRA VERGINE DI OLIVA "Plurivarietale"
Obtained by cold extraction, it is produced from olives of the Frantoio, Moraiolo and Leccino varieties harvested between November and December.
Medium fruity with hints of grass and artichoke.
Light bitterness and medium pungency.
Suitable for both raw and cooked.
Extra virgin olive oil is an essential food in the Mediterranean diet. Correctly processed, it preserves vitamins and, when used raw, transmits the flavour and aroma of the olives to the food.
The oil from the Castagneto hills has a very delicate aroma and is ideal for seasoning both fish and meat, and for preparing desserts, creams, mayonnaise and various sauces.
Production area: Castagneto Carducci (LI).
Altitude: 150 metres above sea level.
Soil composition: medium-textured.
Harvesting period: from the end of October to December.
Harvesting method: manual.
Crushing: the olives are pressed within 24 hours after harvesting.
Processing: continuous cycle at low temperature.
Yield: 16/17%.
Acidity: 0,3 %.
Data sheet
Balsamic vinegar of Modena is aged for at least four years in small wooden barrels.
The ageing process gives it greater body and complexity, making it perfect for elegantly enhancing any dish.
It is particularly well suited to vegetables and mature cheeses, meat and fish.
Its sweet and tangy flavour is well balanced, with a pronounced acidity and an aromatic profile that harmonises with its bouquet.
