osci
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- Dec 22, 2012
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Directly from my olives groves, this is the first pressed extravirgin oil of the year.
To obtain this extravirgin i made a blend of three cultivars: Coratina, Frantoio and Biancolilla
This three cultivars blend is very interesting and the final result is not bad: here we have the herbaceus and light vegetables tones of the Biancolilla cultivar, the fruity and aromatic hints provided by the Frantoio cultivar. The Coratina cultivar, due to its high concentrations of polyphenols, gives a good kick with intense fruity and bitter and spicy notes(very pleaseant in the aftertaste).
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I really love the dull green-golden coulor of the fresh pressed olive oil, the coulor will turn to gold with the passage of time.
To obtain this extravirgin i made a blend of three cultivars: Coratina, Frantoio and Biancolilla
This three cultivars blend is very interesting and the final result is not bad: here we have the herbaceus and light vegetables tones of the Biancolilla cultivar, the fruity and aromatic hints provided by the Frantoio cultivar. The Coratina cultivar, due to its high concentrations of polyphenols, gives a good kick with intense fruity and bitter and spicy notes(very pleaseant in the aftertaste).
I really love the dull green-golden coulor of the fresh pressed olive oil, the coulor will turn to gold with the passage of time.