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Organic Extra Virgin Olive Oil from Frantoio Manestrini in Garda Lake.
Variety of olives: Leccino, Frantoio, Moraiolo and other varieties in varying percentages. Plants of various ages and mainly cultivated in a polyconic vase from 100% Italian organic culture
Harvesting and milling period: from late October to late November
Maximum time from harvest to milling: 24 hours
Milling method: Continuous cycle organic processing, with hammer crusher and centrifugal decanter that does not require the passage of oil in the separator. Cold extraction.
Color: green with yellow reflections.
Nose: fruity, fresh and delicately herbaceous olive. Medium-light fruity olive
Taste: mainly sweet, with a slight bitter and spicy sensation.
Acidity: the collection and milling of the olives performed promptly the purchase of obtaining an oil with very low acidity (0.2% – 0.4%)
Pairings: it is excellent for flavoring vegetables, meat and fish. It has a versatile use in both raw and cooked cooking
Organic Extra Virgin Olive Oil from Frantoio Manestrini in Garda Lake.
Variety of olives: Leccino, Frantoio, Moraiolo and other varieties in varying percentages. Plants of various ages and mainly cultivated in a polyconic vase from 100% Italian organic culture
Harvesting and milling period: from late October to late November
Maximum time from harvest to milling: 24 hours
Milling method: Continuous cycle organic processing, with hammer crusher and centrifugal decanter that does not require the passage of oil in the separator. Cold extraction.
Color: green with yellow reflections.
Nose: fruity, fresh and delicately herbaceous olive. Medium-light fruity olive
Taste: mainly sweet, with a slight bitter and spicy sensation.
Acidity: the collection and milling of the olives performed promptly the purchase of obtaining an oil with very low acidity (0.2% – 0.4%)
Pairings: it is excellent for flavoring vegetables, meat and fish. It has a versatile use in both raw and cooked cooking
