Extra Vergin Olive Oil from Calabria --> Now available

Extra Vergin Olive Oil as result of the cold pressed blend of Tondina (Roggianella) and Cassanese and in some cases with Carolea 'Cultivar'

The Eleusi olive oil is obtained from olives grown favoring the use of resources and mechanisms of natural regulation, to ensure sustainability


by TAAC
expires in:


Extra Vergin Olive Oil 2016, 75 cl

cod. Olio Extra Vergine Di Oliva 75 cl
made in Italy
shipping days: within 1 week


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The olive oil by integrated production is obtained with olives the oil is made from olives grown favoring the use of resources and mechanisms of natural regulation, to ensure sustainable. In particular, it provides a rational use of chemical treatments replaced by biological, agronomic and physical tools. Eleusi has a certification of traceability chain and, to know all about oil, just send an SMS to number 340 5163169 writing the barcode and you will receive all information (UNI EN ISO 22005:08)

TECHNICAL AND QUALITY INFORMATION

Extraction system: Cold with grinding stones

Farming system: jar

Cultivar: Cassanese (60%) - Tondino (30%) - Carolea (10%)

Method of irrigation: micro drip irrigation
Method of harvesting: traditional, hand harvesting + mechanized
Period of harvesting: from November to December
Decantation: natural
Storage: silos and postures in stainless steel
Crushing: the olives are pressed within 24 hours of collection
Bottling:
• automatic
• bottles type “dorica” in dark glass
• size: 0,25 - 0,50 - 0,75 - 5 liters
• tin

Panel Test:
• smell: intense fruity fresh
• taste: fruity, with mild spicy aftertaste
• acidity: < 0,70 %

Use: Ideal on meat and fish, salads and raw vegetables and cooked. It has great flexibility in the kitchen thanks to its features that embrace many dishes. Production area: Region: CALABRIA (Cs) Cerchiara di Calabria - Francavilla Marittima


Proprietà dell’olio d’oliva

L’olio d'oliva è un grasso monoinsaturo composto per la quasi totalità da trigliceridi; gli acidi grassi più rappresentati sono l'oleico, il linoleico e il palmitico. Si tratta di un alimento dalle molteplici virtù.

Indispensabile durante l’infanzia in quanto contribuisce all’accrescimento corporeo, al processo di mielinizzazione del cervello e alla formazione delle ossa, l’olio è anche un coadiuvante nella resistenza alle infezioni.

Durante l’età adulta è efficace nella prevenzione dei disturbi delle arterie e del cuore, e abbassa il livello di colesterolo nel sangue. Oltre a ridurre il rischio di malattie cardiache, ha una funzione antinvecchiamento per la pelle e per le ossa in quanto è ricco di vitamina E, che protegge da decalcificazione, osteoporosi e fratture. Tra i costituenti, insieme alla vitamina E, il betacarotene (provitamina A) e tutta una serie di sostanze antiossidanti come i composti fenolici.


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