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In Maremma Tuscany, Aroldo Bio quality Extra Virgin Olive Oil.

STEP by STEP

Follow the life of olives from flowering to harvesting...


  • 16 May 2019

  • 26 May 2019

  • 11 June 2019

  • 16 June 2019

  • 1 July 2019

  • 11 July 2019

  • 06 September 2019

  • 03 October 2019

  • 21 October 2019 HARVESTING START

  • 25 November 2019 END HARVESTING

 
12 March 2021
High-Polyphenol EVOO May Lower Risk of Diabetes 2

High-Polyphenol EVOO May Lower Risk of Diabetes

The results of the study confirm that not only evoo oil fights cardiovascular problems such as diabetes 2 but it is better to use an evoo oil rich in polyphenols.
12 January 2021
EVO olive oil and industrial oil: what are the differences? 4

EVO olive oil and industrial oil: what are the differences?

Understanding the differences between an extra virgin olive oil from Frantoio and an industrial olive oil and choosing the best one well.
11 December 2020
Pasta with Garlic, Extra Virgin Olive Oil and Chilli: a great classic! 6

Pasta with Garlic, Extra Virgin Olive Oil and Chilli: a great classic!

Many like to call it a "dinner-saving recipe", spaghetti with garlic, oil and chilli pepper are an easy and quick first course to prepare. A great classic of Italian cuisine.
 
DATA SHEET OLIO AROLDO 2019

Producer: Azienda Agricola Casa Olivo
Production area: Campagnatico Loc. Fabbrucci
Altitude: 235 metri
Method: Biologico Certificato
Olive tree variety: Leccino 70%, Frantoio 20%, Moraiolo 10%.
Harvest: Mechanics with electric comb
Processing: Cold pressing
Yield: 15%
Degree of acidity: 0,20
Gastronomy: For seasoning raw soups or spelled soups, for succulent grilled meats, to turn even a simple slice of bread into a splendid dish.
Organoleptic Characteristics: Bright color, combination of light and leaf. Very intense, fruity and persistent aromas. Fine, clear and pleasantly spicy flavor.

100%

CERTIFIED ORGANIC PRODUCT


Leccino 70%
Frantoio 20%
Moraiolo 10%


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