Delicate taste, medium fruity with spicy and bitter notes that are enhanced on raw and cooked vegetables Also excellent on bruschetta and legumes. A full-bodied density allows the use of small doses. Ideal packaging for who uses only extra virgin olive oil is for seasoning than for cooking. To be decanted in cruet or dark glass bottle. The 5-liter pack lasts an average of two months for a family of 4. The centuries-old olive groves of Masseria Casaburo are organic with certification Bios IT BIO 005 UB34
Data sheet
Classification: Superior category extra virgin olive oil obtained directly from olives and solely by mechanical means.
Variety: Ogliarola Salentina
Collection area: Fasano (Brindisi)
Cultivation: organic with Bios IT BIO 005 UB34 certification
Collection: with mechanical facilitators:vibrating combs and baskets
Extraction: processing within 24 hours of harvesting in a two-phase continuous cycle mill at temperatures below 27 °.
Chemical analysis (carried out on 02/12/2019): acidity 0.41, peroxides 5, total polyphenols 428. The multiresidual analysis made it possible to verify that in the oil sample there are no active ingredients of about 500 molecules (agropharmaceuticals) with values higher than the quantification limit.
Details: Extra virgin olive oil is the only vegetable oil extracted mechanically without the use of chemical solvents. The centuries-old olive groves of Masseria Casaburo are of variety Ogliarola Salentina , a native variety of this part of Puglia, already cultivated in Roman times.
Organoleptic properties: yellow color with green reflections, medium fruity with hints of almond and artichoke. Mainly sweet taste with light spicy and bitter notes. Some consumers mistakenly attribute the degree of acidity to the spicy/bitter taste. Nothing could be more wrong:the degree of acidity is not perceptible to the palate and can only be measured with a simple chemical analysis. Spicy and bitter, on the other hand, are due to polyphenols, the noble parts of the oil, with proven antioxidant and anti-inflammatory health properties. The content of polyphenols it is mainly given by the variety of olives. Salento Ogliarola has a lower content of polyphenols than other varieties and therefore its oil is sweeter. Again:the collection time affects the polyphenol content. The greener the olive, the higher its polyphenol content and the spicier and bitter its oil will be. The choice of the moment of harvest is therefore our most important decision to obtain an oil with a balanced taste, reconciling the fruity and delicate taste with a good component of polyphenols even at the expense of yield.
A constant consumption allows the polyphenols and monounsaturated fats contained in the oil to defend the body from oxidation and free radicals as well as from inflammatory states, as emerged from recent scientific research.
Storage: store in a cool and dry place away from heat sources. Freezing of the product already occurs at temperatures of 10 ° with the formation of small suspended spheres. This does not affect the quality of the product. The heat is more harmful. The oil ready for sale is stored by us in the cellar to protect it from thermal changes at a temperature ranging from 14 to 19 degrees throughout the year.
Deadline: production campaign 2019/2020. To be consumed preferably within 18 months of packaging. We want to clarify what"preferably"means according to the legislation: it means that after that date the food is still edible, even though it has lost its freshness characteristics. If you happen to have extra virgin olive oil beyond the expiration date, don't throw it away! Instead, use it for cooking.