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OGLIAROLA

9,00

It is the variety of the ancient Apulian olive trees already known by Plinio il Vecchio in 77 A.D. during the writing of his Naturalis Historia.

Organoleptic features: the olives from the majestic century-old trees ,picked at properly ripe, produce a delicate oil with golden glints, and a sweet, slightly fruity taste

Food match: ready for prompt consumption, recommended as a raw seasoning for salads, appetizers, cooked vegetables.

SKU: 005512 Category:

Description

The D’Erchie oil mill produces a line of monocultivar olive oil, meant to enhance the flavor of the single olive varieties matched with the suitable dish.

Region: Apulia

Province: Taranto

Olive varieties: Coratina

Plantation layout: century-old groves, mostly irregular spaced and with a limited number of plants per hectare seldom exceeding one hundred units

Training system:. Typical Apulian vase

Yield per hectare: 10.000-12.000 kg on average

Acidity max: 0,3%

Harvest: from October to late January depending on the ripening stage of the olives

Production techniques: the olives picked from the tree are processed in the same day through a low temperature centrifuge extraction (processing temperature below 27 °C)

Organoleptic features: the olives from the  majestic century-old trees ,picked at properly ripe, produce a delicate oil with golden glints, and a sweet, slightly fruity taste

Food match: ready for prompt consumption, recommended as a raw seasoning for salads, appetizers, cooked vegetables.

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