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Extra Virgin Olive DOP - OLIVE OIL COUNTRY 2022 - 2023

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Designed for those looking for and preferring DOP certified products,  is an oil guaranteed by the Consortium Riviera Ligure Riviera dei Fiori DOP oil.

Sweet , with velvetyalmond aftertaste, it is characterized by the typical pleasant aroma oflightly fruity and by soft aroma.  

Ideal fordelicate and short cooking , p preferably in a pan or steamed, for foods such as pasta with white sauces, shellfish, fish fillets, raw and cooked vegetables and dairy products

  

Oil produced inITALYfrom cultivated and crushed inITALY    

 

100% olives of the exclusive certified Taggiasca varietyDOP Riviera Ligure Riviera dei Fiori

 

Must - Unfiltered , as it flows from the mill

 

Obtained at Cold  to preserve the organoleptic, nutritional and health characteristics of the oil

 

DOP Riviera Ligure Riviera dei Fiori

 

TO THIS LINK  find the video that tells all the production phases of our Extra Virgin Olive Oil

 

 

 

 

 

 

 

 

 


Starting at 69

In 48h directly to your home.

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Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

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Organoleptic characteristics

Velvety taste, harmonious flavour, soft aroma and pleasant scent typical of light fruitiness, indicated for the most refined palates, lovers of more delicate and light flavours.

Obtained cold

Our Extra Virgin Olive Oil is obtained cold from fresh healthy olives, with an extraction process that does not exceed a temperature of 27°C .

This process helps to preserve the organoleptic, nutritional and health characteristics of the oil

unfiltered

It is bottled "must" without any other processing or filtration, as it flows naturally from the olive juice in the mill; the veiled appearance and any deposit on the bottom ("sludge"), due to the natural sedimentation process, are a guarantee of this traditional production process.

The chemical analysis of our extra virgin olive oil

Current legislation ≤ 0.80%

The determination of acidity is perhaps the oldest and best known means used to evaluate the quality of an oil; it is not perceptible in terms of taste, but its increase corresponds to a general worsening of the sensory characteristics. The lower the acidity level, the more assured that the extra virgin olive oil is of high quality, coming from healthy and intact fresh olives, carefully harvested from the olive trees at the right degree of ripeness and after a few hours cold-pressed with true miller art.

Current legislation ≤ 20.

The number of peroxides, which are formed by the reaction of the oil with oxygen, indicate the oxidation state of the oil: an oxidized oil has probably been stored (e.g. exposure to light, high temperature) and/or worked in incorrect way. The lower the number of peroxides, the better the quality of the oil and its state of conservation, while a high number of peroxides indicates an oxidation process that has already started and is irreversible.

Current law ≤ 2.50

It highlights the refining processes or the oxidation and aging phenomena of the oil; it measures both the genuineness and the purity of the oil, in addition to the state of conservation of the same (genuineness above all means that it has not been cut/mixed with other oils or polluted by different substances). Low values ​​of the spectrophotometric indices are an indication of a good quality of the oil, while high values ​​are an indication of blending with refined oils, both seed and olive.

Current law ≤ 0.22

Current law ≤ 0.01

Current legislation ≤ 250

They are compounds contained on the leaves and fruits, normally present in minimal quantities in extra virgin olive oils; therefore they are a useful parameter for revealing any commercial fraud as they reach high values ​​only in pomace oils for which they are a recognition factor. A high wax content (above the legal limits) is undoubtedly an indication of an illicit addition of pomace oil to olive oil.

use it like this

Ideal for delicate and short cooking.

Preferably in a pan or steamed, for foods such as pasta with white sauces, shellfish, fish fillets, raw and cooked vegetables and dairy products

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We are against minimum order constraints. Buy what you want in the quantities you want : even a single jar or a single bottle of oil!


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