| Cultivar: | Dolce di Rossano (native cultivar in Rossano) |
|---|---|
| Area: | Rossano, Calabria, Italia |
| Harvest time: | early October |
| Method of harvesting: | mechanical and manual harvesting. The olives are stored in perforated boxes (bins). The olive trees are majestic and centenary. |
| Extraction method: | Cold extraction (below 27 ° C) within 6-12 hours of collection. |
| Oil storage conditions: | In controlled temperature room (14 - 17 ° C). |
| Oil storage containers: | Stainless steel tanks. |
| Sensory qualities: | Dolce di Rossano has a yellow / gold color with green reflections, hints of fresh almond, pine nut, grass and artichoke. The taste is balanced, it belongs to the middle fruity category with a medium-light level of bitter and spicy. The “Dolce di Rossano” has a high content of vitamin E (natural antioxidant). Tips: Bruschetta, meat, salads, soups, steamed vegetables. Dolce di Rossano has received two important awards: it is present in the guide of Italian monovarietal oils by Assam and received “tre foglie” in the Oli d’ Italia guide by the Gambero Rosso, a great recognition at national level. |
| Bottle: | 0,50 l - 0,25 l |
