Olio extravergine di oliva Sicilia IGP 500 ml shopper - Evo Embrace

100% Nocellara del Belice variety.

The Nocellara del Belice represents the most valuable cultivar among the native Sicilian varieties. Number of trees 1000, with an age between 60-70 years, located between the quarries of Cusa and the archaeological park of Selinunte. Training system Polyconic vase with a planting layout of 8 mx 7 m. The olive grove is equipped with a spray irrigation system.

Production area Campobello di Mazara, Sicily in the province of Trapani.

Terrain Flat red - sandy. Altitude 110 m slm level. Total surface area 5/ha, for a production of 400 quintals/litre of olives and a total of 6,000 liters of extra virgin olive oil. Harvest time Second-third ten days of October.

Harvesting method The unripe harvest is done by hand and begins in the early hours of the morning when the temperature is still cool. The olives are placed in well-ventilated 20 kg crates and, after an initial defoliation, immediately taken to the mill, which is located 10 minutes from the olive grove, and pressed within 6 hours of harvesting.

Crusher and Extraction Cold with proreactor and 2-phase continuous cycle, with hammer crushers, kneading at controlled temperature in the absence of oxygen, with disc separator preserving the organoleptic qualities of the oil.

IGP SICILIA certifications from IRVOS (Regional Institute of Wines and Oils of Sicily) based on the production disciplinary designated by the MIPAAF ( DM 11657 of 06/15/2015) as public authority to carry out the control functions, provided by the art. 36 and 37 of Reg. (EU) n. 1151/2012. We practice careful sustainable agriculture. We comply with the regulation Reg. CEE 2078/92 of the Guided fight or the Presidential Decree 290/2001 of the INTEGRATED fight thus respecting the environment and the natural ecosystem.

Filtered The oil thus obtained is filtered and stored under nitrogen in thermo-conditioned silos until it is packaged in small batches, giving it stability and maintaining its organoleptic properties.

Organoleptic characteristics Color The oil obtained from the pressing of these olives generally has a color that can range from yellow to intense green with a very low acidity which is constantly kept below 0.2%.

Perfume Strong on the nose, it has a medium intensity green olive fruitiness accompanied by notes of almond, green tomato, cut grass, artichoke and aromatic herbs. Flavor On the palate it is enveloping and confirms the breadth of the vegetal notes and revealing pleasant sensations of bitter and spicy in a harmonious balance, with a fresh and persistent finish. Neutraceutical properties Embrace is high in polyphenols, oleic acid, vitamin E and therefore nutraceutical.

Pairings This oil gives its best both raw and cooked. Raw Excellent for harmonizing and enhancing simple to more complex dishes, such as minestrone, vegetables and seafood or orange salad, raw fish and meat tartare. Cooking Ideal for preparing roasts, fries and first courses of both meat and fish thanks to the fact that its smoke point is higher than other types of oil. Exceptional for the preparation of desserts such as lemon cake.

Formats and Packaging 500ml and 200ml bottle with a modern and elegant design with matt black paint and satin gold pad printing to ensure total shielding from light for excellent and long product conservation.

Packaged and labeled by hand one by one and numbered.