Il Grecale Extra Virgin Olive Oil - Oleificio Orlandini

It derives from the pressing, in Greek territory, of Koroneiki variety olives and others typical of the territory.

The fruity is medium-medium low, good scent of healthy olive, light almond bitterness and pleasant spicy finish with little persistence. We recommend it for the most diverse uses in the kitchen and to season both delicate dishes raw, but also white and red meats, stretched curd cheeses, ricotta, salads and grilled fish.

Commodity: Community Extra Virgin Olive Oil

Production: Oil mills located in the Hellenic Peninsula

Olives: Koroneiki and other typical olives of the area

Harvest: Manual or with facilitators from mid-October to the end of the harvest

Olive processing times: Within 24 hours of harvesting.

Defoliation: With pneumatic system.

Washing: In the tub with running water

Extraction: Continuous cold cycle below 27 ° C

Filtration: Through pure cellulose.

Storage: Silos in stainless steel in the absence of oxygen and at a controlled temperature.

Aroma: Net of olive

Taste: Fruity of medium intensity with herbaceous notes reminiscent of apple. Minimally invasive bitter tones and pleasant spicy in the finish

Optimal use: It is excellent for kitchen use. It allows the perfect cooking of any dish, the preparation of sauces and meat sauce as well as the raw seasoning of dishes, especially red meats, roasts, etc. etc.