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500 ml Tin

€ 20,00

TYPE CLASSIFICATION: Extra Virgin Organic Olive Oil 100% Italian OLIVE VARIETIES: Peranzana Olive - Monocultivar ORIGIN: The territories in which Peranzana olives are mainly cultivated are those of the municipalities of San Paolo Civitate, Serracapriola, San Severo and Torremaggiore. HARVEST METHOD: By hand GRINDING: Traditional method that requires milling the olives within no more than 24 hours after being picked PRESSING: Mechanically cold-pressed COLOUR: Emerald green with golden reflections FLAVOUR: Balanced taste with medium fruitiness that does not exceed in bitter or spicy flavours. FOOD PAIRING: The Peranzana is highly appreciated in the kitchen for its versatility. It is used in a variety of preparations; it goes well with raw dishes such as salads, mozzarella and burrata cheese but can also be used to add flavour to pulses soups, when cooking white meat, or when preparing raw fish and shellfish dishes. Organic extra virgin olive oil. Olive oil obtained directly from olives and solely by mechanical methods. Cold-pressed from olives grown in Italy and carefully selected and pressed fresh after being harvested by hand. Pure Cultivar, not hybrid, as the resulting oil is made exclusively from this single variety and not from mixtures of different olives. On tasting, the oil evokes the flavours of almond, artichoke, tomato and freshly cut grass.   ORGANIC EXTRA VIRGIN OLIVE OIL IN ALUMINIUM CANS - WITH TAMPER-PROOF CAP

3l Bag in Box

€ 75,00

TYPE CLASSIFICATION: Extra Virgin Organic Olive Oil 100% Italian OLIVE VARIETIES: Peranzana Olive - Monocultivar ORIGIN: The territories in which Peranzana olives are mainly cultivated are those of the municipalities of San Paolo Civitate, Serracapriola, San Severo and Torremaggiore. HARVEST METHOD: By hand GRINDING: Traditional method that requires milling the olives within no more than 24 hours after being picked PRESSING: Mechanically cold-pressed COLOUR: Emerald green with golden reflections FLAVOUR: Balanced taste with medium fruitiness that does not exceed in bitter or spicy flavours. FOOD PAIRING: The Peranzana is highly appreciated in the kitchen for its versatility. It is used in a variety of preparations; it goes well with raw dishes such as salads, mozzarella and burrata cheese but can also be used to add flavour to pulses soups, when cooking white meat, or when preparing raw fish and shellfish dishes. Organic extra virgin olive oil. Olive oil obtained directly from olives and solely by mechanical methods. Cold-pressed from olives grown in Italy and carefully selected and pressed fresh after being harvested by hand. Pure Cultivar, not hybrid, as the resulting oil is made exclusively from this single variety and not from mixtures of different olives. On tasting, the oil evokes the flavours of almond, artichoke, tomato and freshly cut grass.