“Attributed to each dish there is its own oil” Is the philosophy of base for the mono variety D'Erchie extra virgin olive oils , extracts of purity from the different variety of olives.
But in order to extract the oil in its purity precise rules must be followed. The olives are attained at the plant, harvested directly by the employed personnel of the D'Erchie olive press for guaranteeing their unique variety, therefore stocked separately and sent to be processed.
Even the working process has to follow particular rules: from one phase to the other, the equipments must be stopped, thus being entirely re-cleaned to avoid variety pollution, and finally restarted for the processing of a new variety of olives.
All this is in order to offer the consumer an added value in terms of quality and taste. In fact, the organic characteristics of the variety of oils attained in that way notably differ from themselves and consent to the best combinations in the kitchen: in this way it is passed from a ready to use “leccino”, great on fish, to reaching a "coratina" of a more marked taste on “bruschette”, red meats and pulse soups.
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| Ogliarola | Leccino |
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| Coratina |
Frantoio |
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