CUISINE AND GASTRONOMY
Virgin Olive Oil
Features:
- Sweet (certified by the official panel group according to Reg.CE 640/2008);
- 100% Italian;
- Multivarietal Salento cultivar (pressed from native olives like Ogliarola, Cellina, Leccina, Frantoio);
- Harvest period in November/December (full ripeness of the olives);
- Olive pressing on the same day as harvesting at the company mill;
- Cold-extracted (certified facilities for olive pressing below 27 degrees);
- Unfiltered (100% natural decantation);
Description:
Virgin olive oil category sweet, from Salentine cultivars (Cellina di Nardò, Ogliarola, Leccino, Frantoio), which have reached full ripeness in the months of November and December.
Delicate aftertaste without significant hints of bitterness or spiciness.
Extremely versatile in the kitchen as it is suitable for any culinary use.
Sensory Notes:
Sweet and delicate flavor.
Pairings:
Suitable for less demanding palates and recommended for everyday use in cooking for families and restaurants, particularly:
- all types of frying as it is lighter and more digestible than other seed oils;
- as an alternative to extra virgin olive oil for dressing salads, bruschetta, roasted meats, and boiled fish;
- pizza dough and handmade pasta;
- pan-frying meats and sautéing vegetables.
Available packaging and formats
| Code | Container | Size | Box | Layers on pallet |
| SL-LAT5 | can | 5 L | 4 pcs | 36 pcs |
Nutritional values per 100 ml of product, equal to 91.3 g
| NUTRITIONAL TABLE | |
| Energy value: | 822 Kcal – 3438 Kj |
| Total fats: | 91.3 g |
| – of which Saturated: | 15.1 g |
| – of which Monounsaturated: | 67.5 g |
| – of which Polyunsaturated: | 8.7 g |
| Carbohydrates: | 0.0 g |
| – of which Sugars: | 0.0 g |
| Cholesterol: | 0.0 g |
| Dietary fibers: | 0.0 g |
| Proteins: | 0.0 g |
| Salt: | 0.0 g |
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