Extra virgin olive oil

EXTRA VIRGIN OLIVE OIL

Harvesting is done by Harvesting with Facilitators is done between October/December. 

PRESSING Freshly harvested olives are transported to our mill and processed within and no later than 8 hours , by the method of Integral pressing, also without the addition of hot water (cold extracted), so as to ensure a superior extra virgin olive oil obtained directly from the olives and only by mechanical processes (EC Reg. 1019-2002). PROPERTIES Extra virgin oil INGREDIENTS Oil HARVEST AREA Olive trees included in the area between Porto Salvo di Vibo Valentia and Cessaniti. CULTIVAR Coratina - Ottobratica - Cicerella CONTAINERS Various sizes.

 VISUAL ASPECT.

 Green with golden highlights  

ORGANOLEPTIC CHARACTERISTICS:E Fruity odor, strong flavor kcal 806 kJ 3312 of which saturated fatty acids 19 g Fat90 g

 AVERAGE NUTRITIONAL VALUES PER 100 ML OF FINISHED PRODUCT

Carbohydrates 0 g of which sugars 0 g