Extra virgin olive oil Tuscan IGP
Production: 2022 Production area: Pistoia (Tuscany) Cultivar olive trees: leccio, frantoio, pendolino, Moraiolo Harvest period: October-November with pressing within 24 hours of collection in our oil mill Method of extraction: cold continuous cycle. Bouquet: characteristic smell of freshly franked olive, with herbaceous notes and senotors of artichoke. Taste: medium fruity, with artichoke notes, herbaceous fragrances and a slight almond note. The taste is pleasantly spicy with a pleasantly bitter finish due to the high number of polyphenols in the oil. Polyphenols perform antioxidant actions for man and contribute to the longevity of the oil itself. Gastronomic combinations: excellent for bruschetta, excellent on legumes and cod (boiled) as well as green salads. It is the seasoning par excellence of Tuscan cuisine.Nutritional table: Nutritional values for 100 ml of product average values Energy value: 3389 kJ - 824 kcal Fats: 91.6 g of which saturated fats: 14g Carbohydrates: 0g of which sugars: 0g Fibers: 0g Protein: 0g
Sale: 0g