DESCRIPTION
Oil obtained from Carolea olives produced in Calabria, in the hills of the Gulf of Squillace, in the province of Catanzaro.
SUGGESTED USE
Used to season and flavour various food: raw on pinzimonio, soups, pulses and salads; cooked on fish and delicate meats. Its smoke
point makes it very suitable for frying.
It is recommended for use in Mediterranean diet dishes due to its high content of monounsaturated fatty acids. It has beneficial
properties due to the presence of antioxidant substances (phenols and tocopherols), and the property of fighting cholesterol.
ORGANOLEPTIC CHARACTERISTICS
The nose is fruity and of medium intensity. Harmonious and fine, it is characterised by elegant vegetal hints of olive leaf,
freshly mown grass and notes of dried fruit on the finish. It is an intense folden yellow colour with decisive green reflections.
On the nose it is fruity and of medium intensity.
CONSERVATION
Dark, dry at constant, controlled temperatures, in stainless steel containers with no air to prevent oxidation.