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0,750 ml.
The extra-virgin olive oil "Classic" is high quality oil, it is made from olives harvested directly from the trees and extracted cold. It is kept with extreme care at the time of the production process. This extra-virgin olive oil holds its fruit aroma; it is harmonious, delicately balanced between sweet and light, with bitter-spicy hints, the key that allows the combination to any Mediterranean dishes. Smooth and yellow with green reflections, this is a delicate extra-virgin olive oil, which should be stored in the cellar at the temperature of (12-16 ° C).
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Production area: |
Sannio in the Benevento district |
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Production locality: |
Guardia Sanframondi |
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Olive cultivar: |
Ortice, Recioppella and Ortolana varieties |
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Extraction method: |
Integral Continuous Cycle |
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Filtering: |
None |
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Colour: |
Intense yellow with light green reflections |
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Fruitiness: |
Medium |
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Aromatic overtones: |
Fresh tomatoes, balsamic herbs, apples, almonds |
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Flavour: |
Light sweet with hints of spicy bitter |
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Tasting hints: |
Whether to season salads and soups or as a raw ingredient indispensable in the kitchen | Awards and Acknowledgments
CIBUS 2006 - Leone d'oro Maestro Oleari - Diploma di Gran Menzione Fruttato delicato.
SOL 2005 - Gran Menzione Fruttato leggero.
CIBUS 2004 - Leone d'oro Maestro Oleari - Diploma di Gran Menzione Fruttato intenso.
SOL 2004 - Gran Menzione Fruttato leggero.
Le guide di CUCINA&VINI e l'Extravergine 2003 - premiato per miglior extravergine Fruttato leggero.
V° Concorso SOL D'ORO - Gran Menzione Fruttato leggero.
La rivista DER FEINSCHMECKER in collaborazione con I Maestri Oleari 2004 - premiato l'olio extravergine Primo Fiore.
Producer
"From the olive tree to the bottle" is the motto of Terre Stregate, whose oil is derived from ancient olive groves located in the hilly territory of the upper valley of the river Heat, at the foot of the Matese massif.
The cool and windy climate and altitude of olive trees (300-450 m above sea level) ensure high quality, without recourse to chemical treatments deleterious for the product, which is obtained by only premitura with cold stone grinders and with the continuous integral.
The olives harvested by hand are brought to the mill in boxes areate, where they are carefully selected, washed and minced: all within 24 hours of collection, so that the oil intact retains its natural taste and its organoleptic.
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