Extra Virgin Olive Oil

Rinalducci Classic Extra Virgin Olive Oil. It is cold extracted by green and black olives processed in the central period of the harvest. It has a soft and balanced taste, with hints of fresh olives.

A good olive oil comes from an excellent raw material, therefore from selected and fresh olives, and a right extraction process.
Hence, every stage of the production is carefully monitored.

The olives are harvested and processed within 24-48 hours. They are first defoliated and washed, then they are double crushed – the first crusher is with discs and the other with knives. Without undergoing oxygenation changes, they are passed into the kneaders to be worked for about 35 minutes at controlled temperature. No water is added, in fact we work with a two-phase cold extraction system.

In this way, we have an excellent quality of olive oil, rich in nutritional values and vitamins necessary for a healthy diet.

€8.20 – €85.00

extravirgin olive oil

Harvesting

PRODUCTION AREA
Umbria

CULTIVAR
Frantoio, Moraiolo, Leccino

OLIVE HARVEST PERIOD
from October to December

OLIVE HARVEST METHOD
by hand and with mechanical facilitators

PROCESSING TIME
within 24-48 hours from harvesting

Production

OLIVE CLEANING
defoliation and separation of foreign bodies (earth, twigs, stones), washing

PROCESSING
2-phase continuous cycle without adding water, cold extraction at controlled temperature

FILTERING
natural settling and filtering with cardboard discs

STORAGE
at controlled temperature in stainless steel containers, under nitrogen head.

BOTTLING
automatic, bottle cleaning with blowing machine

Features

COLOUR
opaque green, the presence of deposit is completely natural

TASTE
lively, tending to spicy, slightly bitter

FRAGRANCE
herbaceous, and of fresh olives

PACKAGING
in dark glass bottle

BEST BEFORE DATE
18/24 months