AMODEO Extra Virgin Olive Oil

EXTRA VIRGIN OLIVE OIL
OLIO EXTRAVERGINE DI OLIVA - HUILE D'OLIVE EXTRA VIERGE

Brand Name: AMODEO - Extra Virgin Olive Oil
Company: AMODEO’S FARM – Olive Oil Producers in Sicily
Location: Hills of Montevago (AG) - Sicily (Italy).
Cultivar: 100% Nocellara del Belice
Harvesting date: October - November
Harvesting technique: manually.
Crushing: hammers.
Extraction method: cold cycle (<27 °).
Yield: lt. 16 of oil from 100kg of olives.
Conservation: In stainless steel silos
Filtering: NOT FILTERED Natural. sedimantation
Acidity: Expressed as free oleic acid < 0,3.
Nutritional information per tablespoon (14 ml) = 13,5 g.
Total fat 13.5 g, Protein < 0,1 g, Cholesterol <0,06 mg.
Characteristics chemical / physical:
Conform to the specified requirements under Regulation
EEC No 2568/91 and next amendments and additions.
Organoleptic characteristics:
Golden yellow, slightly spicy with hints of spice.
Combinations with meats and vegetables .

Brand: AMODEO – Olio Extravergine di Oliva
Azienda: AMODEO’S FARM - Olive Oil Producers in Sicily
Zona di produzione: Collina Montevago (AG) - Sicilia, (Italia).
Cultivar: 100% Nocellara del Belice
Periodo di raccolta: Ottobre – Novembre
Tecnica di raccolta: A mano.
Frantumazione: Martelli.
Impianto di estrazione: a freddo ( <27°) – Ciclo continuo
Resa: Per 100 kg di olive lt. 16 di olio prodotto.
Conservazione: In silos di acciaio inox
Filtraggio: Decantazione naturale
Acidità: Espressa in acido oleico libero < 0,3.
Valori nutrizionali per cucchiaio da tavolo da 14 ml = 13,5 g
Grassi totali 13.5 g , Proteine < 0,1 g, Colesterolo <0,06 mg.
Caratteristiche chimico/fisiche:
Conformi al disciplinare di produzione ai sensi del regolamento
CEE n. 2568/91 e successive modifiche ed integrazioni.
Caratteristiche organolettiche:
Colore giallo dorato, leggermente piccante con note speziate.
Abbinamenti con carni e verdure.

Our extra virgin olive oil is entirely produced from Sicilian olives of the cultilvar of "Nocellara del Belice", hand picked and crushed between 24 hours from the harvesting.

This is an extra virgin olive oil of optimal organoletic qualities, low oleic acid content, color tending to the green with glares of yellow gold, frutty taste of pleasant olives with clean signs of grass and leaf that they confer an unbelievable freshness to the palate with pleasant and lasting feeling of bitter and spicy.

This olive oil is truly appraised in all uses and it's a fundamental product in the Mediterranean Diet.