| ≥1 piece |
Flavoured Pure Extra Virgin Olive Oil with garlic
| PRODUCT | SPICED EXTRA VIRGIN olive oil WITH GARLIC |
| Olives variety | Different Apulian cultivars |
| Origin | Area of Martina Franca and also neighbouring Apulian zones |
| Harvesting | Hand picking or with nets and shakers |
| Extraction | In cold with decanter, centrifugal, ecological with two strokes without contribution of water. Following addition of garlic aroma. |
| Temperature | 23 25 °C |
| Colour | Straw Yellow, with tendence to gold with green tones |
| Flavour | Medium fruity |
| Perfume | Scent of olive, delicately fruity |
| Density | Medium fluid |
| Best with | Best used to prepare sauce and soaps and to season bruschette, pizza and pasta (in particular spaghetti with fresh hot pepper and cheese) |
| CHEMICALS/PHYSIC | Characteristics as Reg. 2568/91 and success. mod. and integrations
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| MICROBIOLOGICAL CONDITIONS | The oil, being lacking of water, nitrogenous substances and other growth maker, dont represent a substratum of pathogens or toxinogens for man |
| CONSERVATION | The product must be keeped in a dry place, shelter out light and heat sources |
| CONSERVATION TIME | 18 Months since packaging date |
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| Product Type: Fruit Oil | Type: Olive Oil | Grade: Extra Virgin |
| Processing Type: Virgin | Use: Season | Place of Origin: Italy |
| Matt-yellow green: tendence to gold |