Organic Extra Virgin Olive Oil - Tin
I Benedettini organic extra virgin olive oil is obtained by cold pressing olives harvested from the estate's centuries-old olive groves, cultivated according to organic farming methods.
The production areas are Cilento National Park, Salerno, SantAngelo a Fasanella and the cultivars used are Rotondella, Campanicchia and Frantoio, harvested by hand and with shaking combs.
Deep dark gold in color, unfiltered, the nose has a light scent of grass and fresh apple, and on the palate it remains fluid, leaving the soft, delicate taste of fresh olive, with very slight hints of bitterness and spiciness.
The percentage of free oleic acid less than 0.4 percent and the high amount of monounsaturated fats make lolio perfect for all typical preparations of the Mediterranean diet: excellent raw on grilled fish and meats, legume soups, salads and vegetables.
Varieties: Rotondella, Campanicchia, Frantoio
Acidity (in oleic acid): 0.27%
Peroxide number: 2.75 meq O2/kg
Altitude: 450-550 m above sea level
Harvest time: October-December
Milling: Cold pressing
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The farm I Benedettini carries out its activities within the Cilento National Park, among the so-called "Colline Salernitane," where three small olive farms, have joined together to realize a bigger dream.Read more
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