Olio Extravergine di Oliva Biologico - Il Corniale
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Olio Extravergine di Oliva Biologico - Il Corniale

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12,00 €
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Olio Extravergine di Oliva Biologico - Il Corniale

Il Corniale's organic extra virgin olive oil is produced exclusively with organic olives from Tuscan cultivars such as Leccino, Frantoio, Moraiolo and Pendolino which give the oil an intense green color with golden reflections.
At an aromatic level it has a medium olfactory character, free from defects, characterized by olive aromas, a very intense vegetable aroma and a medium bitter and spicy flavor, characteristics that make it unique to add personality to any dish.
In particular, it is ideal on raw and cooked vegetables, soups, grilled meat and fish.

The sediment that you can find in the bottom of the container is completely natural and represents a characteristic of unfiltered oils generally purchased in the mill.
It is a confirmation that the oil purchased is really genuine.
Formato
Terug naar: Extra vergine olijfolie

CULTIVATION

The olives with which the organic extra virgin olive oil Il Corniale is produced come from the farm's olive groves cultivated in compliance with the organic regulations, according to which no chemical treatment is used and the soil is fertilized with organic fertilizers and through the practice of "green manure". Against insects harmful to the health of the plant (of which the olive fly represents the worst danger), only products of natural origin such as copper or attractive baits for such insects are used.

COLLECTION AND PRODUCTION PERIOD

The olives are harvested in the period between October and December, with the help of mechanical facilitators, to minimize the damage that the fruits can suffer and are immediately taken to the mill. The oil obtained through "cold" pressing is stored in steel containers, left to rest and decant and then bottled in glass or aluminum cans.

VARIETY OF OLIVES

The varieties used for this extra virgin olive oil are Leccino, Frantoio, Moraiolo and Pendolino.

METHOD OF STORAGE

To keep the organoleptic characteristics longer, extra virgin olive oil must be stored in a cool place, away from light and heat sources.

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