Extra virgin olive oil Boschino ® 100% Italian, fruity category monocultivar ogliarola Salento - unfiltered, from olives more greens, deep emerald green color, has fruity notes of medium intensity from the net herbaceous overtones.
The palate opens elegant and soft, has good fluidity and body, flavor reminiscent of artichoke and thistle, with bitter and spicy notes outstanding but good balance.
It is a high quality extra virgin olive oil obtained from olive groves planted in the wood ogliarola variety of Salento, which are a few kilometers from the coast of the Ionian sea near Porto Cesareo (The Heart of the Mediterranean vegetation). Its acidity is very low, making it an oil of the highest quality and of great excellence.
Is obtained by cold pressing in the oil mill company the same day of the harvest, in accordance with the secular traditions of oil production in Salento.
Is at its maximum for seasoning legumes, vegetables with vinaigrette, sauces, salads, bruschetta and any food in itself little flavor.
Product not filtered.
SUGGESTIONS: Essential component of the Mediterranean diet, enriches and enhances each dish with its fragrance, excellent seasoning to raw and cooked.
SENSORY NOTES: Deep emerald green, has fruity notes of medium intensity, the net herbaceous overtones. The palate it opens soft and elegant, has good fluidity and body, flavor reminiscent of artichoke and thistle, with bitter and spicy notes outstanding but good balance.
EXTRATION: Cold-pressed oil mill company in the same day of the harvest, respecting the most ancient traditions of centuries-old olive oils of Salento.
PAIRINGS: expresses it self maximum for dressing legumes, vegetables vinaigrettes, sauces, salads, bruschetta and little flavor to any food.
CONSERVATION: The oil will keep for 24 months from the date of bottling. But if the oil is expired recently, albeit for a few months, but kept in the manner prescribed below, can be safely used. In fact, the deadline was imposed by law rather to those who sell in shops, where it may happen that the packages remain long in exposure and the customer, unaware, who believes buying fresh oil, buy oil actually a longtime. However, we always recommend that you open any package expired and taste the oil before using it if will be welcome on the palate can be eaten with complete peace; if you were to instead perceive the unmistakable flavor of rancid, then it is good not to eat it.
The unfavorable conditions of preservation of olive oil quality is affected. The most important alteration is the oxidation, that is, the rancidity. The main factors that favor this alteration are oxygen, light, contact with certain metals and free fatty acids. Our company uses glass containers and tin cans because these materials allow greater stability of the organoleptic characteristics. The bottles are also in dark green glass so as to hinder the penetration of light and protect the oil from ultraviolet radiation.
However, it is also necessary that the customer follow some details:
- the temperature from 10 to 20 degrees is considered ideal for storage, avoid freeze oil or expose it to high temperatures;
- sunlight, direct or diffuse, accelerates oxidation, so it is best to place their stock in a dark place;
- it is good practice to always keep the container sealed because there are insects that are home greedy oil;
- do not recommend pouring the product, if not for immediate use in transparent oil bottles, crystal or the like, since it would be less protected than in special cans and green glass bottles.