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1957 Nocellara
€84,00 – €240,00
“Nocellara” belongs to the medium fruity, with a medium level of bitter and spicy.
Full-bodied but, at the same time, not very dense oil, with hints of tomato and grass / leaf.
Slight hints of artichoke and fresh almonds.
Well-balanced oil, suitable for: fresh tomato salad, red grilled meat, grilled vegetables, bruschetta without garlic and a little basil, legume soup, spaghetti with lemon and grated Parmesan cheese.
“The combination of aromas and flavours”
At the end of the 90s, Donato Parisi introduced a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C).
We guarantee different flavours in order to enhance different types of food.
| Cultivar: | Nocellara (Messinese and Belice) |
|---|---|
| Area: | Rossano, Calabria, Italia |
| Harvest time: | Early October |
| Method of harvesting: | Mechanical and manual harvesting. The olives are stored in perforated boxes (bins). |
| 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: | “Nocellara” belongs to the medium fruity, with a medium level of bitter and spicy.
Full-bodied but, at the same time, not very dense oil, with hints of tomato and grass / leaf. Slight hints of artichoke and fresh almonds. Well-balanced oil, suitable for: fresh tomato salad, red grilled meat, grilled vegetables, bruschetta without garlic and a little basil, legume soup, spaghetti with lemon and grated Parmesan cheese. |
| Bottle: | 0,50 l – 0,25 l |
| Weight | 0.69 kg |
|---|---|
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