Extra Virgin Olive Oil Galardi

Tuscan extra virgin can reveal delicate aromas and flavours behind the typical very intense artichoke and piquant and bitter taste.
With this extra viegin we want to give value to the most delicate nuances of tuscan extra virgin olive oil, allowing pairings with milder flavours.

At the beginning of November, when the colour of the olives changes from green to purple, olives are picked directly from the plant, respecting the integrity of the fruits and avoiding bruising of the peel that are the principal cause for a quick oxidation of olive oil. Olives are milled still fresh and healthy no later that 8 hours from the picking.

Milling with knoves cruscher, optimising the rotation speed.
Extraction with short malaxing at low temperatire and 2-phases decanter, without water addition.
Immediate filtration after the extraction.

Certified ICEA (Istituto Certificazione Etica ed Ambientale), as a guarantee of the compliance with the UE Organic Law (Reg. CE 834/07 e CE 889/08).

Tuscan extra virgin olive oil

€21,00

Esaurito

Varieties:
Frantoio, Moraiolo, Leccino, depending on the vintage

Training system:
Bushy pot and monocone

Flavour:
Herbaceous, olive, almond and walnut, typical aromas of thistle and harmonious bitter and piquant hints in its youth.

Food pairing:
Fresh salads, meat, boiled vegetables and legumes. Enhances taste and flavour of sauces and pasta dishes. Suitable also with intese flavour fish dishes. Its delicate aroma together with the high oleic acid and polyphenols content that are responsible of its resistance to the high temperature, make it particularly suitable for the cooking both for a health and taste matter. Considering the intense flavours of this olive oil, seasoning doesn’t require big quantities to add aromas and taste to dishes, with considerable advantages nutritionally: less quantity of calories taken and a high amount of nutrients gained, among which Vitamin E, essential fatty acids (Omega 3-6-9) and polyphenols with antioxidant and antiradical function.

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