Olio Extravergine di Oliva Bio 500 ml - Giannicola Di Carlo

This exclusive Organic EVO Oil is a selection of the Di Carlo family. Obtained from 4 historic cultivars of Olivastro, Gentile di Chieti, Grognalegno and Moraiolo, it represents qualitative excellence and innovation in the Abruzzese olive-growing tradition. Intense green color with golden reflections, the nose is herbaceous and intense fruity to the taste the bitter and spicy are incredibly in perfect balance with each other with creamy notes of almond, artichoke, white pepper and rosemary. Oil to be consumed almost only raw, suitable for seasoning robust dishes, savory sauces (white and red), cereal and legume soups. Very good with grilled meats and with cooked vegetables. It goes well with aged cheeses and typical cured meats accompanied by slices of warm or toasted bread. Olive varieties: Olivastro, Gentile di Chieti, Grognalegno and Moraiolo Harvest period: October - November. Harvest and Extraction: Cold extracted a few hours after harvest. Olives processed in an oil mill consisting of a hammer crusher and kneaders in watertight in the absence of oxygen and cold extracted (23 °). Conservation: Stored in a small steel tank, it is bottled after 2 decanting and without filtration with advanced innovative techniques. DESCRIPTION This exclusive Organic EVO is a selection from the Di Carlo family. Obtained from 4 historic cultivars of Olivastro, Gentile di Chieti, Grognalegno and Moraiolo, it represents qualitative excellence and innovation in the Abruzzese olive-growing tradition. Intense green in color with golden reflections, the nose is herbaceous and intense fruity the bitter and spicy taste are incredibly in perfect balance with each other with creamy notes of almond, artichoke, white pepper and rosemary. Oil to be consumed almost only raw, suitable for seasoning robust dishes, savory sauces (white and red), cereal and legume soups. Very good with grilled meats and cooked vegetables. It goes well with aged cheeses and typical cured meats accompanied by slices of warm or toasted bread. Olive varieties: Olivastro, Gentile di Chieti, Grognalegno and Moraiolo Harvest period: October - November. Collection and Extraction: Cold extraction a few hours after harvest. Olives processed in an oil mill consisting of a hammer crusher and kneaders in watertight seal in the absence of oxygen and cold extracted (23 °). Storage: Preserved in small steel tanks, it is bottled after 2 decanting and without filtration with advanced innovative techniques.