Production area: Italy-Le Marche
Blend extra virgin olive oil is obtained from the olive fruits of the cultivars: Leccino, Raggia, Frantoio, Mignola, Moraiolo, Ascolana. The olive harvest begins in mid-October and ends in the first ten days of November. Different moments are chosen for each cultivar, trying to respect the different degree of ripeness of the same, so as to obtain for each oil, the best qualitative characteristics: minimum levels of acidity and peroxides, high presence of polyphenols, natural antioxidants, essential for our health and guarantors of oil maintenance over time. The two-phase continuous cycle crusher, which does not require the addition of water in the extraction phase, operates at temperatures no higher than 30 ° C, guaranteeing maximum hygiene in each processing phase. The hammer crusher considerably limits the oxidation process of the olives, compared to traditional stone mills; the control of the temperature, kept within the maximum limit of 30 ° in each processing phase, slows down the oxidation process; the water not added in the processing stages prevents the oil from being washed out and preserves its aromas, flavors and polyphenols. The oil is made up of a blend of oil from different cultivars: Raggia, Frantoio, Moraiolo, Ascolana, Mignola. The strong hints of almond and artichoke from Leccino, Raggia, Frantoio and Moraiolo, combined with the Ascolana tomato and the berries of the Mignola, give an oil with a more rounded taste, less decisive than the monovarietals but always characterized by evident notes of bitter and spicy. The harvest took place at the end of October. Particularly suitable on medium-strength meat dishes, on a good pasta to be enjoyed with only raw oil or accompanied by cherry tomatoes and basil, appetizing on croutons and-bruschetta.
0,50Ml e.
Beneficial Properties of Extra Virgin Oil: Helps reduce Ldl cholesterol- Helps reduce blood pressure- Helps reduce blood sugar levels- Increases bile secretion- Offers a supply of vitamins A, D and E- Facilitates the absorption of other vitamins- Prevents coronary heart disease- Prevents Ateriosclerosis- Prevents Alzheimer’s disease (Research from Monell Center Senses Center in Philadelphia and Northwestern University in Chicago).