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Extra Virgin Olive Oil DOP Valli Trapanesi Lorenzo N°1 0.5L
Extra Virgin Olive Oil DOP Valli Trapanesi Lorenzo N°1 is a very high density oil, warm green in color with golden yellow highlights. On the nose, it has an intense, spicy and herbaceous aroma, distinct and persistent. On the palate, the flavor is fruity of high intensity, with a good balance of green tomato and bitter almond notes, which persist pleasantly on the finish.
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Extra Virgin Olive Oil PDO Monte Etna Natura Viva 0.5 L price and offers Online
The Extra Virgin Olive Oil DOP Valli Trapanesi Lorenzo N°1, made from a selection of organically grown "Cerasuola" olives, embodies the tradition and quality of the Trapani Valleys, one of Sicily's most prestigious areas for extra virgin olive oil production.
This monocultivar oil, produced from olives grown according to the strict standards of organic farming, is distinguished by its intense fruitiness, reminiscent of the fragrance of fresh fruit, and a pleasant almond aftertaste. Its full-bodied texture and strong flavor make it ideal for enhancing the taste of legume soups, red meats and bitter vegetable dishes.
The Extra Virgin Olive Oil DOP Valli Trapanesi Lorenzo N°1, with its genuineness and intense flavor, represents an excellence of the Sicilian territory, perfect for those who love to experience authentic and genuine flavors.
| Location | MANFREDI BARBERA & FIGLI S.P.A. - c\da Forgia | 91015 Custonaci (TP) |
|---|---|
| About Oil | Superior category olive oil obtained directly from olives and solely by mechanical means. |
| Taste | The extra virgin olive oil Uliveti di Carlo shows an intense green color tending to golden; on the nose the notes of fresh grass and tomatoes and hints of dried fruit predominate; the taste is round bitterness and spiciness balanced, always fresh and sweet in closing. |
| Size | 0.5 L |
| Storage | Keep in a dry environment away from light. |
| How it's made | Extra Virgin Olive Oil PDO Valli Trapanesi Lorenzo N°1, the result of a selection of "Cerasuola" olives, is produced in western Sicily, the heart of the PDO Valli Trapanesi. The olives, grown on hilly terrain, are carefully hand-picked, preserving the integrity of the fruit. The milling is done with stone rollers, ensuring a cold extraction in a continuous cycle, within 12 hours of harvesting, to best preserve the organoleptic properties of the oil. Separation by centrifuge, natural decanting and racking complete the production process, while filtering with natural cloths ensures a clear and delicate product. |
| cultivar | Cerasuola |
Combinations
Finishing large dishes, to enhance all strong-tasting dishes, red meats and legumes.
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