FEATURES:
- Harvest period: October - November- Cold extraction
- Appearance: unfiltered
- Color: intense green with golden reflections
- Acidity (oleic acid): 0.16%
Extra virgin olive oil must have an acidity below 0.8% and only the best oils can boast acidity below 0.3%. Our oil is far below this value as evidence of its high quality.
- Polyphenols: 485 mg / kg
The polyphenols give the oil stability, nutritional and health qualities.
They are considered the "scavengers of the arteries" as they fight cholesterol and free radicals. A good extra virgin olive oil must contain at least 200 mg / kg. Our oil has a polyphenol content higher than double what is commonly considered a good parameter.
- Bouquet: intense and decisive. Rich in vegetal notes of mountain herbs, artichokes, almonds and hazelnuts;
- Taste: decisive, intense balanced. Present both bitter and spicy
The extra virgin olive oil is the only oil in the Mediterranean diet. Condiment known
and appreciated in all the world,has many virtues because deriving from the simple
cold pressing of the olives, without additives. The extra virgin olive oil has nutritional
intake and many healing properties, demonstrated by numerous scientific studies.
It is rich in antioxidants, able to realize a protective action for the body. And it is rich in polyphenols, described as "scavengers of the arteries", because they fight against
cholesterol and free radicals. The extra virgin olive oil is one of the best oil for frying
because does not decompose and does not give bad substances to the body in high
temperatures, like other oils. For all these reasons it is a simbol of health.
The olive oil Moraiolo has a harmonious taste,fruity, spicy and with a component of
olfactory sensations,that absolutely can be define like the taste of the real Umbrian olive oil. Strong, tasty and elegant at the same time. It has remarkable longevity and it is outstanding like condiment. Its taste has a perfect balance between its components, giving us a pleasant and durable flavour in the mouth. Few olive oil moraiolo on a bread, on a tomato,on a salad, or used as a condiment on grilled meats, roasts, on a soup, in adesserts, makes of a simple dish an excellence. It's an olive oil rich in aromas and it reminiscent the scent of the fresh olives, with hints of herbs. Its characteristics and its high quality allow to value this kind of olive oil in the best market segments.