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Extra virgin olive oil means the result of olive processing, more precisely the result of pressing olives exclusively by mechanical means. There is also an acronym for this product, in fact, EVO oil means precisely this specific category of olive oil.
2022-09-13 15:18:00
oil Tempio dell'Ulivo DOP Valle del Belice
The oil Tempio dell'Ulivo PDO Valle del Belice is an oil produced with olives of the cultivar Nocellara del Belice, the olives are harvested by hand before pressing. Elegant oil with an average fruity scent, the main scents are artichoke and almond. Excellent oil used to highlight the best dishes of Mediterranean cuisine.
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Size
0.5 L
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oil Tempio dell'Ulivo DOP Valle del Belice
Extra virgin olive oil Temple of the Olive tree from olives 100% Nocellara del Belice
Tempio dell'Ulivo extra virgin olive oil is obtained from Nocellara del Belice cultivars harvested by hand. The olives that go to produce this oil are harvested without damaging the pulp, the olives are grown in the Valley of Belice between Agrigento, Palermo Trapani. Temple of the olive is an oil recognized by the disciplinary DOP Valley of Belice. Tempio dell'Ulivo has a delicate scent, the taste is medium fruity and elegant, with herbaceous hints such as tomato leaf and almond.
| About Oil | Superior category olive oil obtained directly from olives and solely by mechanical means. |
|---|---|
| Taste | The extra virgin olive oil Tempio dell'ulivo DOP is an intense green colour tending towards golden; the smell is dominated by notes of fresh grass and tomatoes and hints of dried fruit; the taste is round bitterness and balanced spiciness, always fresh and sweet at the end. |
| Size | 0.5 L |
| Storage | Keep the oil in a dry place protected from light. |
| How it's made | The extra virgin olive oil Tempio dell'ulivo, is born when the olives not yet well invaded are picked by hand and taken to the mill for processing. The olives are washed and pressed at low temperature where the olives are broken and the olive paste is produced; the olives are then pressed and the real cold extraction of the oil is carried out, in order to keep the aromas and the real tastes of the oil intact. |
| cultivar | Nocellara del Belice |
Combinations
Tempio dell'Ulivo DOP is excellent on grilled fish, soups and white meat. Excellent pairing with pasta and bottarga.
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