Olive oil Passomaggio
Extra Virgin Olive Oil, full-bodied and harmonious
The Olive oil Passomaggio is an extra virgin olive oil obtained from the cold pressing of Biancolilla, Nocellara del Belice and Crasta olive varieties. Natural decanting takes place in steel silos. Unfiltered, the Passomaggio oil is slightly opaque and full-bodied, it releases a harmonious taste and natural fruity aroma of green olives.
Features &
Pairings
EVO Oil Passomaggio: It is dense and clear with pleasant fruity notes that alternate with delicate spicy and slightly bitter sensations.
Pairing: Raw it expresses its best characteristics with meat, fish and vegetables. Used on legume soups it enhances them.
Pairing: Raw it expresses its best characteristics with meat, fish and vegetables. Used on legume soups it enhances them.
Data sheet
Passomaggio Oil
— Classification: Extra Virgin Olive Oil
— Certification: Organic and Biodynamic Demeter
— Cultivar: Biancolilla, Nocellara del Belice and Crasta
— Olive groves location: Castelbuono (PA), C.da Santa Anastasia (media collina)
— N. plants per hectare: 200
— Harvest: Hand picked in the third ten days of October
— Certification: Organic and Biodynamic Demeter
— Cultivar: Biancolilla, Nocellara del Belice and Crasta
— Olive groves location: Castelbuono (PA), C.da Santa Anastasia (media collina)
— N. plants per hectare: 200
— Harvest: Hand picked in the third ten days of October
