Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Extra virgin olive oil means the result of olive processing, more precisely the result of pressing olives exclusively by mechanical means. There is also an acronym for this product, in fact, EVO oil means precisely this specific category of olive oil.
2022-09-13 15:18:00
ULIVETI DI CARLO DOP VALLI TRAPANESI BIO olive oil
The organic -olive oil Uliveti di Carlo DOP Valli Trapanesi is an oil produced with olives from the Cerasuola cultivar, the olives are pitted before pressing. Elegantly scented oil, medium fruity, the main notes are tomato and almond. Excellent oil used to bring out the best dishes.
More details
Size
0.5 L
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
ULIVETI DI CARLO DOP VALLI TRAPANESI BIO olive oil
Organic extra virgin olive oil from pitted olives
The extra virgin olive oil Uliveti di Carlo is obtained from manually harvested of Cerasula cultivars. The olives that go to produce this oil are pitted without damaging the pulp, the olives are grown in organic and are milled in the experimental mill of the company, is an oil recognized by the disciplinary DOP Valli Trapanesi. Olive groves of Carlo bio has a soft aroma, the taste is moderately fruity and elegant, with herbaceous hints such as tomato and almond leaves. Oil used by the best international chefs.
| Location | Prodotto in Italia. |
|---|---|
| About Oil | Superior category olive oil obtained directly from olives and solely by mechanical means. |
| Taste | The extra virgin olive oil Uliveti di Carlo shows an intense green color tending to golden; on the nose the notes of fresh grass and tomatoes and hints of dried fruit predominate; the taste is round bitterness and spiciness balanced, always fresh and sweet in closing. |
| Size | 0.5 L |
| Storage | Keep the oil in a dry place protected from light. |
| How it's made | The extra virgin olive oil Uliveti di Carlo, born when the olives are not yet well-preserved and are picked by hand and taken to the mill for processing. The olives are washed and pitted following: low temperature milling where the olives are broken and olive paste is produced; it is passed to the kneading and the extraction of the real cold oil, to keep intact the aromas and the real tastes of the oil. |
| cultivar | Cerasuola |
Combinations
Uliveti di Carlo is excellent on grilled fish, soups and white meat. Excellent pairing with pasta and bottarga.
Discover curiosities about our products
Read the Related Articles
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google