Technical specifications

• Produced in: Tuscany
• Certifications: DOP
• Packing: : cardboard cases of 12 bottles of 0,75 l each, or 20 bottles of 0,375 l each
• To deliver to: Ex Cellar
• Incoterms: Be agreed
• Yearly available quantity: 20000 bottles (0,75 l)
• Bank Reference:  
• Way of payment:  
• Available for sending sample: Yes
• File Pdf:

Description

Extra Virgin Olive Oil is another of the traditional products of Fattoria la Ripa.

The olives are picked before complete maturation directly on the plant thus guaranteeing a low quantity of saturated fats, the quality and the fruity taste of oil, yet to the detriment of the yield of production which may be evaluated normally around 13 kg. oil per 100 kg. olives.

It is ideal as a condiment for salad, for delicate or light frying and for the attainment of rich sauces. Also particularly for the classic “bruschetta” or “fettunta” (slices of slightly toasted bread with garlic, oil and salt).

Variety of the Olives:

Moraiolo, Frantoiano, Leccino, Pendolino.

Type of Pressing:

First cold pressing without addition of any chemical in a traditional mill with stone grinding wheels.

Organoleptic Characteristics:
Colour: olive green tending to gold with ageing, dull before sedimentation then brillant, especially
after filtration, scarce fluidity.
Bouquet: intense, fruity, well balanced and fresh
Flavour: fruity fresh, harmonic, pleasantly bitter.

Acidity 0,17%, Peroxydes 3,33 meqO2/Kg, CMP total (phenolic antioxydants) 150 mg/Kg, Cholesterol 0 mg/Kg, Delta k -0,001, Saturated fats 10%, Vitamine E 80mg/Kg

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