Presented for the first time in 2011, it earns important International, National and Regional awards every year, just like the other Extra Virgin Olive Oils of the Il Brolo range, confirming the indisputable quality of this product.
Harvesting method: Harvested by hand Extraction: continuous two-phase loop Pressed within 4 hours of collection
Sensory and organoleptic analysis It is characterized by a yellow color with greenish hues and a fruity, fresh and persistent scent, with hints of herbs and wildflowers freshly cut, fresh yellow fruits not yet ripe, forest moods, bracts of artichoke mild olive leaf and green apple. The flavor on the palate is slightly sweet, fairly spicy, with a slight perception of bitterness and mild astringency, good fluidity and persistence, well balanced with a hint of fresh almonds.
Best match Spilled on pumpkin soup, rice with beans, grilled swordfish, grilled chicken breast. For cooking rabbit stew, roasted turkey, breaded and fried cod.
Production for 2013/2014: 30 Liters Acidity, expressed as oleic acid: 0,11% Peroxide number: 6,1 mEq 02/kg Oleic Acid: 78,4%
Production for 2012/2013: 30 Liters Acidity, expressed as oleic acid: 0,15% Peroxide number: 6,8 mEq 02/kg Oleic Acid: 76,8%
Production for 2011/2012: 30 Liters Acidity, expressed as oleic acid: 0,16% Peroxide number: 2,9 mEq 02/kg Oleic Acid: 74,9%
Production for 2010/2011: 30 Liters (first experimentation) Acidity, expressed as oleic acid: 0,11% Peroxide number: 4,8 mEq 02/kg Oleic Acid: 79,6%
