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 Classico

 


cultivated solely on the hills of Sannio Beneventano, a production zone of antique traditions in olive making

 

The extra-virgin olive oil “Classico” is very precious, it is obtained from olives harvested directly from the tree and cold pressed, conserved in extreme care from the moment of production. This extra-virgin olive oil retains itself a notable fruitiness of the olive and creates its own harmony of its delicate equilibrium between the notable sweet and light scents of bitter-spicy, the key component which allows this combination to function with a variety of dishes of that of the Mediterranean kitchen. Fluid with a yellow colour with green reflectors, this delicate extra-virgin olive oil comes conserved at a cellar temperature of 12-16°c and is used to dress salads and to make soups. It is noted as an indispensible ingredient in the kitchen.


denomination

"classico"

variety of olive

ortice, ortolana, racioppella

characteristics

Fruity

colour

yellow with green reflections

acidity

oleic acid no higher than 0.50

zone of production

hills of Sannite

typology of the soil

clay

harvest period

November – December

storage of olives

maximum of twenty four hours

type of press

cold organic process with no added water

filtering process

periodically transferred to different containers

bottling

semi automatic

piece of history

cultivated solely on the hills of Sannio Beneventano, a production zone of antique traditions in olive making

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