Extra Virgin Olive Oil Monocultivar Ascolana
Royal and golden opening on apples and mango pulp. Then basil, marjoram and the famous leaves of tomatoes that are so much in its own nature. Scent of kiwi, through hints of almond which donate the most elegant bitter note to this oil. A surprisingly ending on heather enriches the spicy closure of intense white pepper notes.
Legumes, boiled meat, shellfish, raw vegetables, pasta bacon and pit, cream, ricotta ravioli.
|Soil||Clay and tuff|
|Altitude||350m above sea level|
|Plant density||500 plants/ha|
|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|