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Denomination
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Organic extra-virgin olive oil
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Cultivar Blend
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Cerasuola, Biancolilla & Nocellara del Belice
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Processing system
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High level olive oil made directly from olives
and only by mechanical process.
Cold extraction from a certified organic oil press.
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Microbiological features
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Contamination danger is almost absent because the oils
are not a substrate of pathogen for man and because they
are devoid of water, carbohydrates, nitrogenous elements
and other growth factors.
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Nutritional table
(per 100 mg of product)
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| Calories......... Kcal 853 |
Proteins......... 0 |
| Carbohydrates............... 0 |
Lipids........ 100 |
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Chemical-physical
features
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| Peroxides................ 9 (±3) |
K232............... 1,61 (± 0,05) |
| K270............. 0,19 (±0,02) |
Delta K.......... 0,00 (±0,006) |
| Alkyl esters......... 35 (± 15) |
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Both used as raw and cooked. Thanks to the versatile features of
an average yield extra-virgin olive oil, it is suited for both
dressing light meals (salads, tartar tuna, marinades of oily fish,
gratiné and grille vegetables, sea starters) and enhance the flavour
of more structured meals (crustaceans, baked-in-foil fish, mold and
ripe cheese, red meat).
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Download
Printable version
Download
Technical Data Sheet
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