Sicilian Organic Extra Virgin Olive Oil Adamo
€16.00

Sicilian Organic Extra Virgin Olive Oil Adamo

Buy Online Sicilian Organic Extra Virgin Olive Oil Adamo, delivery in 48/72h.

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Sicilian Organic Extra Virgin Olive Oil Adamo is green in color, extremely fragrant and fruity, in the mouth is structured but not too decisive. Great taste tastes really a great quality oil.
New 2017 production.

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Size: 1L | 3 L | 5 L
Provenienza:Sicily
€16.00

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Description

Sicilian Organic Extra Virgin Olive Oil Adamo

Organic Extra virgin olive oil Adamo is produced with the typical Sicilian varieties of olives that are Nocellara, Biancolilla and Cerasuola in Alcamo in the beautiful valley at an altitude of about 400m above sea level. The harvest is manual and takes place around October when olives are not yet fully ripe, therefore seeking more finesse, elegance and fragrance and low acidity. Part of Organic Extra virgin olive oil Adamo is cold extracted, preserving in full the characteristics of the olives, but the remaining fraction is obtained by grinding with granite mills. The Organic Extra virgin olive oil Adamo is a product of the excellent quality/price, highly recommended.

Taste: This extra virgin olive oil has an average persistent sensory profile, fruity with good body and medium robustness; it shows good structure with a bitter bitterness.
Storage: Keep the olive oil in a dry place and far from the light.
Pairing: Mariska olive oil goes very well with tasty dishes such as grilled and roasted meat, cereals and vegetable soups by enhancing their flavours.
How it's made: The production of the olive oil begins when the olives are brought to the mill. The leaves are removed with an automatic defoliator. The olives are then washed and pressed. The pressing is the first phase of the real extraction, when the olives are crushed. Oleificio Stante carries out the pressing with two different machines; one with vertical disks which will deliver an olive oil with stronger and more intense flavours, and another machine for a softer pressing of the olives, which have been unpitted first. The result of the pressing is an olive paste. Then malaxing takes place, a process where the bigger oil molecules are condensed, at a temperature below 27°C in order to preserve the aromas and the quality of the olive oil. Finally the olive oil is cold-pressed by centrifugation still at a temperature below 27°C.
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Size: 1L | 3 L | 5 L
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