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Italian Organic Extra Virgin Olive Oil Monocultivar Raggiola



The opening is intensely herbaceous, a perfect expression of thyme and artichokes. White peaches announce fruity tones that will grow on the palate, even with bitter hints, until the spiciness of the green pepper will elegantly accompany the closing.

Grilled red meats, baked salmon, polenta with liver and onions.

Additional information

Additional information

Cultivar Raggiola

Soil Clay and tuff

Altitude 350m above sea level

Farming method Monocono

Plant density 500 plants/ha

Planting system 5×4

Yield per plant 20 kg/plant

Harvesting With mechanical shakers and umbrella to the trunk spoiler

Pressing A hammer with change in speed (from 1600 to 3600 rpm)

Kneading Constant temperature at 24 ° C, a controlled atmosphere with nitrogen and detection system of the amount of oxygen present in the tank.

Extraction Two-phase decanter without separator

Filtering From the exit of the decanter with a cellulose filter

Storage In stainless steel tank at 18 ° C constant and controlled atmosphere in nitrogen

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