Evoolea E.V.O. Oil

ORGANOLEPTIC PROFILE

Color: Golden with light green shades.

Odor: Slightly fruity with aromatic scents of chicory and a light taste of ripe tomato, artichoke and freshly cut grass.

Flavor: : Delicate with a soft taste of bitter and spicy together with the predominant aroma of almond, green spices and artichokes as final light scents.

ORIGIN

Origin area: Monti Lepini and Ausoni.
Land: Rocky with limestone tendency.
Land height: 150 / 500 m
Olives variety: Itrana, Frantoio, Sivigliana, Leccino.
Harvest method: Hand picking.
Extraction method: Cold centrifugation.

FOOD PAIRINGS

Evoolea olive oil is best enjoyed with fish dishes since it highlights their flavors and aromas without covering them, but it can accompany every dish. It is ideal for making sweets and cooking seasonal vegetables in different manners.

ANALYTICAL DATA

Acidity: Expressed in oleic acid largely below 0.8%.
Peroxides: Largely below 14 Meq 02/Kg.

SHELF LIFE: 18 months from the bottling date.