frantoio_valsanterno_olio_di_oliva_monte_di_nola_grigio_500ml

MONTE DI NOLA

€0,00

EXTRA VIRGIN OLIVE OIL

The native Ghiacciola and Nostrana are combined with the Leccino and Frantoio cultivars to create a blend of great personality, characterized by aromas of green almond, fresh grass and tomato leaves and an intense and persistent taste. It perfectly marries grilled meats, legumes and cereals or very tasty dishes.

Available sizes: 100 ml, 250 ml, 500 ml

AWARDS

Mentioned in FLOS OLEI 2024
5 Gocce (Drops) – Bibenda 2023
Tre Foglie (Three Leaves) – Gambero Rosso 2023
Mentioned by Guida Slow Food 2023

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SKU: NOL.02 Category:

SMELL

TASTE
Almond Spicy
Artichoke Bitter
Grass Persistent
Tomato Sweet 00

PAIRINGS
White meat 01
Red meats 01
Fish 01
Vegetables 01
Soups 01

OLIVE GROVE

Leccino, Frantoio, Nostrana and Ghiacciola olives from olive trees located in the municipality of Imola at 70-100 meters above sea level aged 15 years grown in a polyconic vase with a 5 × 5 planting layout.

HARVEST

Olives are harvested in the beginning of ripening manually or with the aid of mechanical tools in the first ten days of October.

OIL MILL

Olives are pressed within 6 hours after harvesting in a two-phase continuous cycle system at low temperature. Oil is then microfiltered and stored in stainless steel tanks in nitrogen saturation.

OLIVE GROVE

Leccino, Frantoio, Nostrana and Ghiacciola olives from olive trees located in the municipality of Imola at 70-100 meters above sea level aged 15 years grown in a polyconic vase with a 5 × 5 planting layout.

HARVEST

Olives are harvested in the beginning of ripening manually or with the aid of mechanical tools in the first ten days of October.

OIL MILL

Olives are pressed within 6 hours after harvesting in a two-phase continuous cycle system at low temperature. Oil is then microfiltered and stored in stainless steel tanks in nitrogen saturation.
Formato

250 ml, 500 ml

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