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Extra virgin olive oil "Sant'oro - Cellina di Nardò"
Superior category extra virgin olive oil obtained directly from olives and solely by mechanical means.
Variety of olives
Monocultivar Cellina di Nardò.
Sensory profiles
Medium fruity oil; light sensations of leaf,
grass, bitter; weak or slight spicy sensation. At sight it is of
golden yellow color, slightly hazy, with green reflections. On the nose yes
opens with a delicate olive fruitiness with subtle hints of wild herbs
and tones of ripe fruit. It is very harmonious with a broad taste and
balanced, with marked notes of white fruit, sweet almond and
hazelnut. In the final it is revealed with notes of bitter and spicy.
Pairings
It is an oil that lends itself to many culinary applications,
particularly indicated on cooked and raw vegetables, on first courses,
boiled and roasted fish, boiled meats. An oil to be used daily
with the awareness of those who care about the health of the whole
family.
Packages produced
glass bottle "papua" of lt 0.75, 0.50 e 0.25
5 and 3 lt white tinplate can






NB
The processing of the olives is carried out with a three-phase milling system within 12 hours of harvesting. The entire processing is carried out with a "cold extraction" system, where the water temperature in the entire processing process does not exceed 27 ° C.
After that, the storage temperature in the silos is also controlled with digital temperature control systems in stainless steel silos.