Extra virgin olive oil of organic olive varieties of the red hojiblanca variety in the second half of October. Freddo fermented with mechanical processes. Presented in 500 mL format in glass containers. Oil quality: The extra organic olive oil from early production itself, has a slightly bitter taste, with a spicy touch and an intense po', insieme all the composition of oleic acid and very balanced anti-oxidants. organolettiche, you can easily remember the fresh herb, the foglia d'ulivo, the mandorla and the carciofo, and if you can distinguish even the smoke of the pomodoro and mela. La stabilità all'ossidazione is not è elevata, but consiglia di tenere questi oli under the protection of the light. This oil is recommended for the preparation of vegetable conserves, for the use of raw vegetables in salt, for the marination of meat and fish, as well as for the sarde and for intense emulsions (maionese, aioli, vinaigrette). Also for creme fredde, for pasta or for use in preparation of stir-fries in padella.