L'Azienda Agricola Tripodi e Quinto Senso Gusto si stringe in una collaborazione ricca di gustose ricette.
Grazie per la fiducia accordatami.
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Altamente digeribile;
Riduttore dell'invecchiamento cellulare;
Riduttore del rischio arteriosclerotico e delle malattie cardio circolatorie;
combatte il colesterolo;
Ha effetti anti trombotici;
Ha il grasso meno degradabile se sottoposto a riscaldamento e quindi ottimo per le fritture.
COLORE: giallo dorato con caldi toni verdolini.
ODORE: armonico ed equilibrato, caratterizzato da netti toni fruttati di frutta matura con sentori di mandorla dolce e carica vegetale di carciofo e di cardo selvatico.
SAPORE: armonico e delicato, ricco di sentori vegetali di erbe di campo, leggermente amaro e piacevolmente piccante.
ABBINAMENTI CONSIGLIATI: esalta tutte le pietanze, ideale su antipasti di pesce, insalate di funghi, carpaccio di carne, primi piatti con molluschi, zuppe di legumi e verdure, secondi di pesce nobile e carni grigliate. Inoltre è ottimo l'utilizzo a crudo nelle insalate.
Valori medi relativi a 100 ml. di prodotto | |
Valore energetico | 824 K cal 3389 Kj |
Proteine | 0 g |
Carboidrato | 0 g |
Grassi | 92 g |
di cui: | |
Saturi | 14 g |
Monoinsaturi | 69 g |
Polinsaturi | 9 g |
Colesterolo | 0 mg |
Fibre alimentari | 0 g |
Sodio | 0 g |
Vitamina E (Alfa Tocoferolo) | 15 mg |
Contatti
Sito web
Collaboration with the Farm Tripodi The farm "THE OLD MILL" work in the olive sector since 1953. And 'situated in the hills of the valley of the town of San Lorenzo Tucci Chorio in the province of Reggio Calabria, where the laboratory is located for bottling. This area is one of the most productive areas of the valley, mainly thanks to the particular climatic conditions, for the altitude and the favorable exposure of olive groves. The company has taken some time the methods of cultivation of organic farming (subject to ICEA) with rational and respectful cultivation techniques without the use of chemical fertilizers and pesticides. Qualified technicians (agronomists) carry out continuous monitoring to assess the state of health of the plants and to choose the right degree of ripeness of the olives in order to obtain a high quality product. The harvest is done manually by picking between November and December, depending on the season, once the olives are ground to cold in a traditional mill with millstones and the oil is extracted by pressure. The company's strategy is to maintain a high standard of quality for its products. |
PRODUCT DATA SHEET:
Type: Extra virgin olive oil from organic farming.
Region of origin: Calabria
Production area: areas that are particularly suited for the cultivation of olive Grecanica area in the province of Reggio Calabria.
Marketing: wine bars, restaurants and specialty shops.
Body protection: A.I.A.B..
Annual production: 10,000 bottles numbered 750 and 500 ml. and 5 liter cans.
Availability: from December to August.
Tasting notes: Acidity (% oleic acid) 0.6% - N. Peroxides 16 meq O2/kg - Polyphenols: (mg. / Kg) 305.
Cultivar: Ottobratica Sinopolese 30% 50% 20% Frantoio.
Cultivation: in the hills of the valley of Tucci at an altitude of 300-600 SLM, ground limestone with good, great location, hilly Mediterranean climate with mild winters and dry summers. Processing and collection exclusively manual. Given the altitude and the climate, there were no frequent attacks of the dreaded olive fruit fly.
Extraction: the extra-virgin olive oil from organic farming, is produced in limited quantities by adopting the traditional systems of hand-picked and cold grinding in the mill with millstones craft.
Virtue Salutari: - Oil from organic farming without the use of pesticides or synthetic products.
- It 's the most stable among all the oils used for human consumption with regard to rancidity and souring.
- And 'rich in phenolic constituents and aromatic compounds.
- And 'the best oil rich in oleic acid and linoleic acid.
- And 'particularly rich in antioxidants, fat-soluble vitamins, of beta-sitosterol, cycloartenol and squalene.
- Contains higher amounts of unsaturated fatty acids and polyunsaturated fats.
Its altissoma quality is due to a very low level of acidity and a high number of polyphenols: two characteristics that ensure a rich flavor and delicate and a long durability. To achieve this we collect the olives are perfectly healthy at the optimum moment of ripeness, placed in ventilated boxes and pressed within hours of harvest to avoid premature oxidation of the fruit. The oil is then stored until bottling in stainless steel containers in suitable premises, ensure that whatever the season a perfect maintenance of the quality of our product. The company adopts the system of self sanitation HACCP.
FOOD FEATURES:
Highly digestible;
Reduction of cellular aging;
Reduction of the risk of arteriosclerotic cardiovascular circulatory diseases;
fights cholesterol;
It has anti-thrombotic effects;
It has the least fat degradable when subjected to heating and therefore excellent for frying.
COLOR: golden yellow with greenish tones warm.
ODOR: harmonic and balanced, characterized by clean fruity flavor of ripe fruit with hints of sweet almond and vegetable charge of artichoke and thistle.
Taste: harmonious and delicate, rich vegetal hints of herbs, slightly bitter and pleasantly spicy.
SERVING SUGGESTIONS: enhances any dish, ideal on fish appetizers, salads, mushrooms, beef carpaccio, pasta with shellfish, soups and vegetables, fish and grilled meats noble. It is also good to use raw in salads
Olive Tree 3000 year
Average values for 100 ml. Product
Energy value
824 Kcal Kj 3389
Proteins
0 g
Carbohydrate
0 g
Fats
92 g
of which:
Saturated
14 g
Monounsaturated
69 g
Polyunsaturated
9 g
Cholesterol
0 mg
Dietary fiber
0 g
Sodium
0 g
Vitamin E (Alpha Tocopherol)
15 mg
Contacts
Sito web