Italian Organic Extra Virgin Olive Oil Blend
“Maybe the dream of all the chefs; create from the earth what then
it will be served on the table of your restaurant “. Stefano Ciotti
Organic blend created in collaboration with the starred chef Stefano Ciotti
25% Ascolana Tenera, 25% Raggiola, 20% Picholine, 15% Rosciola, 15% Leccino
| Cultivar | 25% Ascolana, 25% Raggiola, 20% Picholine, 15% Rosciola, 15% Leccino |
|---|---|
| Raccolta | Mechanized with trunk shaker and spoiler umbrella |
| Frangitura | Hammers with speed variation (from 1600 to 3600 rpm) |
| Gramolatura | Constant temperature at 24 ° C, controlled atmosphere with nitrogen and detection system of the quantity of oxygen present in the tank. |
| Estrazione | Two-phase decanter without separator |
| Filtraggio | From the exit of the decanter with cellulose filter |
| Stoccaggio | In stainless steel tanks at constant 18 ° C and controlled atmosphere in nitrogen |