Even Il Brolo Blend earns important International, National and Regional awards every year, just like the other Extra Virgin Olive Oils of the Il Brolo range, confirming the indisputable quality of this product.
Our Blend, the historical one, is composed of 70% Leccino olives, 25 % Casaliva olives and 5 % from Pendolino and other olives varieties.
Harvesting method: Harvested by hand Extraction: continuous two-phase loop Pressed within 4 hours of collection
Sensory and organoleptic analysis It has a very slight yellow color with greenish hues and a fruity, fresh and persistent scent, with hints of freshly cut herbs and wildflowers, bracts of artichoke, fig and green citrus. The taste is almost sweet, with a righteous and persistent spicy flavor, and an aftertaste of fresh almond and artichoke.
Best match Sprinkle on shellfish and vegetables, carpaccio fassone, broccoli casserole with yellow pepper sauce, risotto with asparagus or artichokes, grilled breast of cockerel. For cooking, meatloaf with potatoes and green beans, baked pike with almonds, rabbit stew, pork stew with potatoes.
Production for 2013/2014: 650 liters Acidity, expressed as oleic acid: 0,10% Peroxide number: 5,5 mEq 02/kg Oleic Acid: 78,2%
Prodction for 2012/2013: 575 liters Acidity, expressed as oleic acid: 0,13% Peroxide number: 5,1 mEq 02/kg Oleic Acid: 76,2%
Production for 2011/2012: 1020 liters Acidity, expressed as oleic acid: 0,18% Peroxide number: 4,0 mEq 02/kg Oleic Acid: 75,3%
Production for 2010/2011: 730 liters Acidity, expressed as oleic acid: 0,14% Peroxide number: 3,9 mEq 02/kg Oleic Acid: 79,3%
Produzione for 2009/2010: 850 liters Acidity, expressed as oleic acid: 0,14% Peroxide number: 3,7 mEq 02/kg Oleic Acid: 75,8%
Production for 2008/2009: 950 liters Acidity, expressed as oleic acid: 0,14% Peroxide number: 1,7 mEq 02/kg Oleic Acid: 78%
Production for 2007/2008: 900 liters Acidity, expressed as oleic acid: 0,2% Peroxide number: 8 mEq 02/kg Oleic Acid: 81,43%
