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
3 March 2020
Olive cultivation and oil production have always been in the DNA of our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow went into the background.
6 January 2020
Should extra virgin olive oil be filtered? For many years now, this theme has divided oils EVO lovers. More and more often we notice "unfiltered" EVO oils, oils that surely convey a greater idea (stereotyped) of naturalness and craftsmanship. So what to choose? Filtered or unfiltered oil?
1 January 2020
Today more than yesterday everything is within everyone's reach. Food is readily available and the consumer is faced with a vast choice of products, how to choose the best one? One of the first things to be able to do is knowing how to read the label correctly, especially when it comes to extra virgin olive oil. Only then will you have a tool to make the right choice.
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
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.
CERTIFIED ORGANIC PRODUCT
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