Description
The oil flavoured with rosemary brings to the table one of the unforgettable scents of the Apulian region.
Aromatic taste and pungent and intense scent.
Pairings: Its ideal use is raw.
White and red meats, grilled vegetables, boiled or baked potatoes, chickpeas, focaccia bread and bruschetta.
Ingredients: extra virgin olive oil, natural rosemary extract.
Production area of olives: the countryside of Ginosa and surrounding areas.
Average altitude of the olive groves: 350 meters above sea level
Storage of olives: perforated crates.
Oil Storage: stainless steel tanks.
Sizes: 250 ml glass bottle,100 ml glass bottle.
Typically bitter and spicy, the chilli pepper flavoured oil brings the lively taste of the Puglia region to the table.
Pairings: its ideal use is raw.
Legume soups, spicy sauces, pizza and focaccia bread.
Ingredients: extra virgin olive oil, natural chilli pepper extract.
Production area of olives: the countryside of Ginosa and surrounding areas.
Average altitude of the olive groves: 350 meters above sea level
Storage of olives: perforated crates.
Oil Storage: stainless steel tanks.
Sizes: 250 ml glass bottle,100 ml glass bottle.
The porcini mushroom flavoured oil is a valuable aid in the preparation of a quick meal and to enhance various dishes thanks to its intense aroma and flavour.
Pairings: Its ideal use is raw. Main courses, tomato sauce, red meats, bruschetta, focaccia bread, pizza
Ingredients: extra virgin olive oil, porcini mushroom aroma.
Production area of olives: the countryside of Ginosa and surrounding areas.
Average altitude of the olive groves: 350 meters above sea level
Storage of olives: perforated crates.
Oil Storage: stainless steel tanks.
Sizes: 250 ml glass bottle,100 ml glass bottle.
The lemon citrus oil is made by simultaneously pressing fresh olives and lemons produced with organic farming.
It releases the intense taste and scent of lemon on the nose and palate, with pleasant citrus acidulous notes.
Pairings: Its ideal use is raw.
Meat carpaccio, white meats, fish carpaccio, octopus salad, green salads, grilled vegetables, desserts and ice cream preparation.
Vaporised on cream or vanilla flavoured ice cream.
Ingredients: ripe olives and lemons.
Production area of olives and lemons: the countryside of Ginosa and surrounding areas.
Average altitude of citrus and olive groves: 350 meters above sea level
Storage of olives and lemons: perforated crates.
Processing time: within 12 – 14 hours of harvesting
Extraction method: continuous cycle
Oil Storage: stainless steel tanks.
Sizes: 250 ml glass bottle,100 ml glass bottle.
The orange citrus oil is made by simultaneously pressing very fresh olives and oranges.
Persistent aroma and delicate taste of ripe olives and oranges.
Pairings: its ideal use is raw.
Meat carpaccio, white meats, fish carpaccio, octopus salad, mixed salads (its recommended use is on fennel salads and julienne carrot salad), desserts and ice cream preparation.
Vaporised on cream or vanilla flavoured ice cream.
Ingredients: ripe olives and oranges.
Production area of olives and oranges: the countryside of Ginosa and surrounding areas.
Average altitude of citrus and olive groves: 350 meters above sea level
Storage of olives and oranges: perforated crates.
Processing time: within 12 – 14 hours of harvesting
Extraction method: continuous cycle
Oil Storage: stainless steel tanks.
Sizes: 250 ml glass bottle,100 ml glass bottle.
Average values for 100 ml of product.
Energy value: 828 kcal – 3404 kj
Fats 92 g – of which saturated fatty acids 12 g
Carbohydrates 0 g
Of which sugars 0 g
Proteins 0 g
Salt 0 g
– Any deposit on the bottom of bottles or cans indicates a spontaneous and natural decantation of the product, and it is not to be considered unhealthy or harmful.
– Superior category olive oil obtained directly from olives and solely by mechanical means.
– Storage: in a cool and dry place away from light and heat sources.
Close the cap after use.
– Storage temperature: from 14 to 18 degrees centigrades.
At low temperatures the oil might freeze.
– Best before: within 16 months from the date of packaging.
EXTRAVIRGIN OLIVE OIL
100% Italian extra virgin olive oil. Cold pressed. Harvest campaign 2022/2023.
Taste and aroma: a sweet and balanced oil, slightly bitter and spicy, sweet almond scent.
Pairings: dishes with a delicate taste such as raw fish, shellfish, crustaceans, meat and fish carpaccio, white meats, salads, grilled, boiled or steamed vegetables.
Excellent for the preparation of preserves such as those in oil, for fried fish and typical Apulian Panzerotti.
Preparation of desserts and ice creams, vaporised on cream or vanilla ice cream.
Variety of olives: mainly mature.
Olive ripening stage: half ripening.
Method of olive harvesting: harvested by hand or with mechanical shakers. The olives are harvested directly from the trees.
Olive harvesting area: Ginosa countryside and surroundings.
Average altitude of the olive groves: 350 meters above sea level
Planting layout: traditional.
Storage of olives: perforated crates and bins.
Processing times: within 24 hours of harvesting.
Extraction method: continuous cycle. Cold pressed.
Oil storage: stainless steel tanks at controlled temperature.
Sizes: 5 litre can, 3 litre can, 1 litre can.
1 litre bottle, 750 ml bottle, 500 ml bottle, 250 ml bottle, 100 ml bottle.
Average values for 100 ml of product.
Energy value: 828 kcal – 3404 kj
Fats 92 g – of which saturated fatty acids 12 g
Carbohydrates 0 g
Of which sugars 0 g
Proteins 0 g
Salt 0 g
– Any deposit on the bottom of bottles or cans indicates a spontaneous and natural decantation of the product, and it is not to be considered unhealthy or harmful.
– Superior category olive oil obtained directly from olives and solely by mechanical means.
– Storage: in a cool and dry place away from light and heat sources.
Close the cap after use.
– Storage temperature: from 14 to 18 degrees centigrades.
At low temperatures the oil might freeze.
– Best before: within 16 months from the date of packaging.
