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Extra Virgin Olive Oil Monocultivar Racioppella
€12.00
Tax excluded
IVA IT 4%
(€12.00 al litro)
Sold By -
Azienda Agricola Gismondi Carlo
Extra Virgin Olive Oil harvested on the Laurentine hills, in the Benevento area, in a 750ml bottle.
This oil is cold extracted from Racioppella olives, a monocultivar typical of the province of Benevento, harvested on the Laurentine hills.
Obtained from a selection of olives by type and quality, the harvest period requires all the attention, when the olives best express the characteristics of the scents and the organoleptic properties contained in them are harvested.
Extra virgin olive oil extraction processes can only take place mechanically, without the use of chemicals.
It is used both as a condiment and as an ingredient in many Mediterranean dishes.
Extra virgin olive oil is an agri-food product that is processed and obtained with traditional olive pressing processes.
Laurentine Extra Virgin Olive Oil is obtained by cold mechanical pressing of the olives, without the use of solvents or other chemical processes.
The extra virgin olive oil production process involves the following steps:
Olive harvesting: the olives are harvested by hand or mechanically, generally when they are still green or slightly ripe.
- Washing: the olives are washed to remove any impurities and dust residues.
- Crushing: the olives are crushed to break the cells and release the oil contained inside.
- Extraction: the paste obtained from pressing is subjected to mechanical cold pressing to extract the oil.
- Decantation: the extracted oil is left to rest for a few hours so that the impurities settle on the bottom of the container.
- Filtering: the oil is filtered to remove the last impurities and to improve its clarity.
- Bottling: the oil is bottled and sealed for storage and marketing.
The extra virgin olive oil obtained with this process has an acidity content of less than 1% and has a fruity taste and a characteristic aroma.
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