OILSALD2

OIL SALADINI PILLARS

OIL

Known and appreciated in ancient Rome since the times of Pliny, the tender ascolana olive produces an oil rich in polyphenols, low in acidity, with a slight bitter and spicy fruity taste, harmonious on the whole, with a green color tending to yellow. It is suitable to season every kind of appetizer, from seafood to meat, to vegetables, excellent on boiled legumes on grilled white meat, exalts fish, molluscs and crustaceans. The mediocre production, the scarce oil yield, together with the restricted production area, make the Tenera Ascolana extra virgin olive oil a refined product of superior quality that represents and exalts the peculiarities of the Piceno territory.

Variety: Tenera Ascolana 100%
Harvesting: second decade of October, beginning of veraison
Agro-biological properties: large tree with a thick and round foliage. Elliptical leaves, large tender drupes very sweet, medium production, poor oil yield
Production area: farm olive groves located on the hills of the Tronto valley (Ascoli Piceno-Marche) in the center of the protected area of origin
Cultivation system: polyconic vase
Harvesting technique: manual picking in perforated boxes Harvesting-Franking time: max 8 hours
Processing: continuous cold cycle followed by filtration
Conservation: stainless steel containers at T 15? ?2?., , , ,

FORMATO

500 ML

ECOLOGICO