Intense Fruity Blend of Ogliarola di Lecce and Cellina di Nardò

You are here

SERVING SUGGESTIONS

Perfect on warm bread, vegetable crudités, bruschette, vegetable soups, roast fish, risotto with mussels, salmon carpaccio, baked rabbit, barbecued poultry, goat cheese.
Quick and easy snack for kids: bread, extra virgin olive oil and a little sugar

COLOUR

Beautiful intense limpid golden yellow colour with intense green hues

FLAVOUR

Intense fruity, fine and silky, endowed with notes of artichokes, celery and fragrant hints of rosemary and mint

TASTE

In harmony with the smell, we can find in the mouth a fragrant flavour of wild chicory and lettuce. The aroma is rich in fruity notes of banana and spicy notes of black pepper. Bitterness is distinct and pungency is present.  Harmonious and well balanced  by and large

CLASSIFICATION

Superior category olive oil obtained directly from olives and solely by mechanical means - olive oil cold extracted in Italy from Italian olives

GROWING AND HARVESTING AREA

Ugento – Lecce – Puglia Region

VARIETY (CULTIVAR)

Ogliarola di Lecce (80%) and Cellina di Nardò (20%), blend of monovarietal olive oils made from ancient and autochthonous varieties of the Salento region. Olive trees owned by the De Nola family from generations and grown up using the polyconic vase pruning method. 80-100 years-old trees

HARVEST TIME

October – beginning of ripening

HARVEST METHOD

The partially ripe fruit is gathered using vibrant machines which comb olive trees

EXTRACTION TIME

In 5 hours from the harvest, in any case the same day after the harvest

EXTRACTION METHOD

Two phases continuous-cycle plant, with centrifugal extraction, at controlled temperature (< 27°C) - cold extraction

AVERAGE YIELD

11% (11 kilos of olive oil every 100 kilos of olives)

FILTRATION

Using cellulose filter panels

STORAGE

Stainless steel silos under nitrogen at controlled temperature

FREE ACIDITY % IN OLEIC ACID

< 0,30% (Reg. CE 2568/91 and sub. – maximum value for extra virgin olive oil: 0,80%)
Low values guarantee good quality and freshness of the product

PEROXIDES IN MEQ OF O2 /OLIVE OIL KG

< 9 (Reg. CE 2568/91 and sub. – maximum value for extra virgin olive oil: 20)
Low values testify low oxidation and guarantee long shelf life

ALKYL ESTERS IN MG/KG

< 8 (Reg. CE 2568/91 and sub. – maximum value for extra virgin olive oil: 75)
Compounds derived from deterioration and fermentation of damaged or badly stored olives. Low values testify good quality and freshness of the product

POLYPHENOLS IN MG/KG

> 350 (NGD C89-2010 biophenols olive oil determination system using HPLC method)
Natural antioxidants of the olive fruit and the extra virgin olive oil

CONSERVATION

Store in a cool and dark place, between 12 and 18°C, away from heat sources. Sudden and prolonged drops in temperature can cause freezing of the product and formation of small white spheres in suspension in the olive oil. This does not affect the quality but certifies the origin and naturalness of the product

SHELF LIFE

18 months from bottling date.  Best before date is valid when product has been stored properly in a dry and fresh place

OUR QUALITY COMMITMENT

Traceability production chain and natural and organic cultivation

PACKAGING

  • 500ml bottle (12 pcs carton)
  • 100ml tin (45 pcs carton) 250ml tin (30 pcs carton) 500ml tin (15 pcs carton)

 

100% PRODUCT OF ITALY
HANDMADE BY HAPPY PEOPLE


The present technical sheet is not a sale contract, the chemical- physical product information provided must be considered indicative, not binding and valid at the time of bottling
The company can change packaging in any moment according to its internal planning