Extra virgin olive oil

15,00

Peppe Guida extra virgin olive oil is produced with his olives, Minucciola and Ogliarola cultivars, harvested and pressed in less than 24 hours.

The nose is fresh and fragrant with distinct vegetal notes such as mown grass, tomato and rosemary

On the palate it is balanced, harmonious and enveloping,

It’s perfect with mediterranean cousine Also excellent for frying, as it is resistant to high temperatures.

0.500 L

Description

The olive harvest by stripping is carried out between October / December from the centuries-old olive trees cultivated in Vico Equense and in the Sorrento Peninsula. The latter arrive at the Frantoio and are processed within and no later than 12 hours with the method of squeezing in a continuous cycle Integral, without the addition of hot water (cold extracted), in order to guarantee a category extra virgin olive oil. superior obtained directly from olives and solely by mechanical processes (Reg. CE 1019-2002).

Il processo di molitura viene eseguito al Frantoio con sistema di estrazione integrale a freddo.

L’olio viene sistemato in silos di acciaio inox e posto in stanze buie e fresche lontano da fonti di calore e luce. Dopo la decantazione rigorosamente naturale, l’olio viene imbottigliato e commercializzato.

ZONE OF PRODUCTION
Vico Equense – Penisola Sorrentina Regione Campania

HOW TO STORE
In a fresh and dry place, away from sources of light and heat
18 months from date of packaging (Legge 9/2013)

Additional information

Weight0.933 kg
open

Comunichiamo alla nostra gentile clientela che il ristorante stellato Osteria di Nonna Rosa è chiuso e riaprirà ad ottobre, nel frattempo ci trovate nella nostra “dimora estiva” Villa Rosa, la casa di Lella