extra virgin olive oil

Extra virgin olive oil

Production area: Casalduni – Guardia Sanframondi – San Lupo / Cultivar: Ortice, Ortolana Racioppella / Height: 400 mt. s.l.m. average olive groves / Harvest: October-November / Collection: manual / Extraction: crushing hammer and subsequent cold extraction using continuous cycle of constant extraction temperature of 27 ° C / oil yield per 1 kg of olives: 10- 16% / Storage: in stainless steel containers.

organoleptic description: fruity, fresh and persistent olive green, accompanied by notes of cut grass apple and tomato. Fragrances typical of ‘Ortolana of Racioppella and’ Ortice. All ‘taste is fresh and clean, with a pleasant spicy accompanied by a slightly bitter, to turn a pleasant aftertaste of bitter nuts.

For the health

Symbol of the Mediterranean diet is undoubtedly the extra virgin olive oil, unique for its taste and its high digestibility, full of useful fat for the body’s health. E ‘was confirmed in some studies that the Mediterranean diet, with its peculiarities prevents cardiovascular and heart disease, in others, they conducted several times, different beneficial properties of extra virgin olive oil have been demonstrated: its regular use reduces the presence of “bad cholesterol” and increases the percentage of the “good.”