Presented for the first time in 2010, it 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.
Harvesting method: Harvested by hand Extraction: continuous two-phase loop Pressed within 4 hours of collection
Sensory and organoleptic analysis It is characterized by a yellow color with greenish hues and a fruity, fresh and persistent scent with hints of freshly cut herbs and wildflowers, fresh yellow fruits not yet ripe and artichoke hearts. The flavor on the palate is full and persistent, almost sweet, with a clear but pleasant perception of bitterness and a hint of artichoke and almond.
Best match Sprinkle on grilled vegetables, potatoes, ravioli, eggs, rice with peas, fresh lake fish on the plate. For cooking stewed tripe, breaded fish with artichokes, guinea fowl with mushrooms.
Production for 2013/2014: 30 liters Acidity, expressed as oleic acid: 0.17% Peroxide number: 6.0 mEq 02/kg Oleic Acid: 78.4%
Production for 2012/2013: 30 liters Acidity, expressed as oleic acid: 0,16% Peroxide number: 4,5 mEq 02/kg Oleic Acid: 75,9%
Production for 2011/2012: 200 liters Acidity, expressed as oleic acid: 0,2% Peroxide number: 7,1 mEq 02/kg Oleic Acid: 75,8%
Production for 2010/2011: 170 liters Acidity, expressed as oleic acid: 0,13% Peroxide number: 6,7 mEq 02/kg Oleic Acid: 78,8%
Production for 2009/2010: 30 liters (first experimentation) Acidity, expressed as oleic acid: 0,2% Peroxide number: 4,3 mEq 02/kg Oleic Acid: 75%
