PRODUCTION AREA: Catanzaro//Calabria//Italy
HARVEST: Through shaking, performed from the first ten days of October until the second week of December
EXTRACTION METHOD: Cold with a temperature of about 20 ° C, within 12 hours of collection
STORAGE: Stainless steel silos with controlled temperature and coverage of the headspace with nitrogen
SENSORY CHARACTERISTICS: medium fruity, very harmonious with taste and smell
ACIDITY: 0,29
NUMBER OF PEROXIDES: >6,5 Meq
BIOPHENOLS EQUAL TO: 551mg/kg
FORMAT: dark glass bottle of 0.25lt, 0.50lt and 0.75lt. Metal tin 5lt
The oil extracted from the Carolea cultivar is of excellent quality, has a golden yellow color with amber reflections, with a medium fruity flavor, where toasted aromas blend with vegetal notes with slight hints of fruit. The taste is delicate, sweet, of good intensity with bitter and spicy notes.
OExtra Virgin Olive Oil, Calabrian Olive Oil, Italian Oil.
