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.
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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