Piume Gold Olio Extravergine di Oliva Olivella di Carife - Nativ

Campania can boast a very ancient olive-growing history and a production structure with great potential. Overall, olive growing in Campania covers an area of over 70,000 hectares, which corresponds to an olive-growing heritage of over 8.5 million plants. According to tradition, the first plants were introduced by the Phocians in the 4th century aC . The olive tree dominates the landscape in inland areas and performs an irreplaceable function in soil protection and environmental conservation. Several sub-varieties are grown: pointed olive, Carife olive, Grottaminarda olive. Plant with erect habit, gathered and thick crown, characterized by medium vigor and good and constant productivity. The color varies from green to vinous red.
Several scientific studies confirm the following positive effects of the substances present in the extra virgin olive oil:

• reduction of chronic inflammatory activity, which characterizes the onset of degenerative cardiac and neurological diseases;
• slowing down of the physiological aging process;
• reduction of the risk of the appearance of certain cancers, especially if consumed in combination with other ingredients of the Mediterranean diet.

Many of these substances have an antioxidant power both on the oil itself, protecting it, and on human metabolism, helping to improve and maintain the body's efficiency.

FEATURES of GOLD FEATHERS

TYPE

Olivella of Carife

PRODUCTION AREA:

Valle d'Ansanto, famous for the Mefite, a small lake of sulphurous origin located between the territory of the municipalities of Villamaina, Torella dei Lombardi and Rocca San Felice . In this area grows this variety also named "Noceddara" for the shape of the olive similar to a hazelnut.

COLOR:

Intense yellow with light greenish reflections

CRUSHING:

the olives are harvested in the veraison phase and pressed within 24 hours with a centrifugal system. In this plant the extraction is carried out with a crusher where the olives are ground together with the stone; from here the olive paste is gently mixed (kneading) for less than an hour in order to facilitate the subsequent separation of the oil. Finally, the pasta enters a centrifuge which instantly separates the solid part called "pomace" from the vegetable water and oil.

ORGANOLEPTIC CHARACTERISTICS:

delicate notes of aromatic herbs, almond and tomato. On the palate there is fluidity, freshness and the right balance of bitter and spicy, while the aftertaste refers to vegetal sensations

PAIRINGS:

Suitable for enhancing grilled fish and meat, raw and cooked vegetables, fish and meat carpaccio.

Format

500ML