Lorenzo N. 5 Extra Virgin Olive Oil, Nocellara Del Belice, 16.9 fl oz | 500ml
Extra Virgin Olive Oil from pitted olives
This monocultivar produced with green olives of the “Nocellara” variety, grown on high hills and carefully pitted, gives us an oil with a faint scent and a sweet and delicate taste with a particular density. The extraction of the oil from the pulp of the olives alone gives life to a product free of
tannins (present in the stone) and bitterness (present in the small almond located inside the stone). Great sweetness and sensual aroma make this oil the best partner of the best pastry chef! Also ideal on fish-based dishes.
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Type of oil: Extra Virgin Olive Oil from pitted olives
Cultivar: 100% Nocellara del Belice
Area of origin: Central Western Sicily
Altitude of olive grove: Hill
Harvest period: Second and third week of October
Harvest technique: Hand picking
Extraction system: Preventive pitting and cold extraction in a continuous cycle within 12 hours of harvesting, natural decantation and decanting
Filtering: Using natural cloths
Appearance: Golden yellow color
Aroma: Delicately spicy and floral
Taste: Light fruity with notes of green tomato and artichoke
Use: Finishing large dishes. To be used as a cream, almost a vegetable "comic strip". Perfect in pastry making
Description
Extra Virgin Olive Oil from pitted olives
This monocultivar produced with green olives of the “Nocellara” variety, grown on high hills and carefully pitted, gives us an oil with a faint scent and a sweet and delicate taste with a particular density. The extraction of the oil from the pulp of the olives alone gives life to a product free of
tannins (present in the stone) and bitterness (present in the small almond located inside the stone). Great sweetness and sensual aroma make this oil the best partner of the best pastry chef! Also ideal on fish-based dishes.
-
Type of oil: Extra Virgin Olive Oil from pitted olives
Cultivar: 100% Nocellara del Belice
Area of origin: Central Western Sicily
Altitude of olive grove: Hill
Harvest period: Second and third week of October
Harvest technique: Hand picking
Extraction system: Preventive pitting and cold extraction in a continuous cycle within 12 hours of harvesting, natural decantation and decanting
Filtering: Using natural cloths
Appearance: Golden yellow color
Aroma: Delicately spicy and floral
Taste: Light fruity with notes of green tomato and artichoke
Use: Finishing large dishes. To be used as a cream, almost a vegetable "comic strip". Perfect in pastry making
