Description
Sales denomination:
Flavored condiment based on extra virgin olive oil and basil.
Provenance :
100% Italy, Campania.
Cultivar:
Pisciottana, Rotondella, Ogliarola, Frantoio, Salella e Leccino, Ravece.
Ingrediants:
Extra virgin olive oil and basil.
Aromatic part composition:
Basil (natural aromatic preparation).
Collection system:
Mechanical means.
Milling system:
Continuous “cold” cycle.
Visual aspect:
Yellow with green shades.
Organoleptic characteristics:
Medium fruity with a hint of fresh basil.
Taste:
Taste of the olive immediately followed by the fresh notes of basil.
Pairings:
It is ideal for typical Mediterranean dishes: from fish to meat, from salads to vegetables Excellent raw on “caprese”, “acqua sale”.
Storage:
store in a cool and dry place away from sources of light and heat.
Shelf – life:
TMC expressed in day / month / year duration 12 months from packaging.
Sanitary and hygienic control system: HACCP / BRC / IFS.
ACIDITY:
< 0.30% ((Reg. CE 2568/91 and following – maximum value for extra virgin olive oil: 0.80%).
Low values testify to the freshness and quality of the product.
PEROXIDES:
< 9 ((Reg. CE 2568/91 et seq. – maximum value for extra virgin olive oil: 20) Low values indicate low oxidation of the product and greater shelf life.
ALCHIL ESTERI ESPRESSI IN MG/KG:
< 8 (Reg. CEE 2568/91 and following – maximum value for extra virgin olive oil: 75).
Compounds that are formed following the degradation and fermentation of damaged olives or stored in poor conditions before being processed, therefore low values indicate high product quality.
POLYPHENOLS: > 350 (NGD C89-2010 determination of biophenols in olive oil by HPLC).
Natural antioxidant substances present in olive and extra virgin olive oil.
