Extra-virgin Olive Oil
Extra-virgin olive oil, the classic dressing and seasoning ingredient in Italian cuisine, produced using olives picked by hand and cold-pressed.
Light but tart fruity flavour with a distinct taste of herbs.
Slightly spicy but with a slightly bitter hint of almonds.
Versatile in the kitchen for both cooked and uncooked dishes, this all-round oil is perfect with fish or meat, but it is also ideal with cheese and even for cakes.
- Maximum total acidity: equal to or less than 0,6 g/100
- Peroxides: equal to or less than 14 Meg02/Kg.
- Oleic Acid: greater than or equal to 74%
- Extra virgin olive oil
Consorzio Olivicoltori Malcesine
Malcesine, Verona 37018