EXTRA VIRGIN OLIVE OIL SAINT LUCIA - BOTTLE 0,50 L
Bottle with cap Antifilling for restaurants pursuant to Law no. 161/2014 - art.18.
Extra Virgin Olive Oil SAINT LUCIA, 100% Italian, category Oil Delicate fruity well balanced, a greenish yellow color, with golden reflections obtained by pressing of olives at the right stage of ripeness, selected and picked directly from the tree of puglia local varieties (Multivarietal): Ogliarola, Cellina of Nardo, Leccino and Frantoio. Of sweet and delicate on the palate emanate pleasant notes just bitter and spicy, while smell recalls hints of herbs and delicate almond.
Cold pressing in the oil mill company.
The product has a very low acidity, therefore, according to the most widespread literary doctrine the extra virgin olive oil is in itself a superior food rich in vitamins A, D, E, K and essential unsaturated fatty acids, natural protectors against 'aging and cardiovascular disease.
SUGGESTIONS: Essential component of the Mediterranean diet, enriches and enhances each dish with its fragrance, excellent seasoning to raw and cooked.
SENSORY NOTES: The palate emanate pleasant notes just bitter and spicy, while smell recalls hints of herbs and delicate almond.
PAIRINGS: It makes the best dressing for boiled fish, white meats, soups and other delicate foods or foods in itself already tasty.
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.