Rotondella extra virgin olive oil is obtained from a continuous cycle mill with cold pressing of pitted olives. It is a single variety extra virgin olive oil obtained from the Rotondella cutlivar. It has an aroma rich in balsamic hints such as rosemary and mint with spicy notes of black pepper and cinnamon, enveloping and decisive on the nose. On the palate, artichoke, chicory and thistle stand out with strong bitter and spicy notes.
Energy 378Kj/822Kcal
Fat 91.3 gr.
of which saturated 13.8
Carbohydrates 0 gr.
of which sugars 0 gr.
Protein 0 gr.
Salt 0 gr.
Rotondella extra virgin olive oil is obtained from a continuous cycle mill with cold pressing of pitted olives. It is a single variety extra virgin olive oil obtained from the Rotondella cutlivar. It has an aroma rich in balsamic hints such as rosemary and mint with spicy notes of black pepper and cinnamon, enveloping and decisive on the nose. On the palate, artichoke, chicory and thistle stand out with strong bitter and spicy notes.
Energy 378Kj/822Kcal
Fat 91.3 gr.
of which saturated 13.8
Carbohydrates 0 gr.
of which sugars 0 gr.
Protein 0 gr.
Salt 0 gr.
|
Company |
Madona dell’Oliovo |
|
Product |
EVOO Monovarietal Rotondella |
|
Origin |
Serre (SA)- Campania Italy |
|
Olive variety |
Rotondella |
|
Picking |
Shake |
|
Pressed |
Cold pressed |
|
Acidity |
Less than 0,5 |
|
Taste |
Strong bitter and spicy |
|
Picking Year |
2024 |
|
Awards |
Awarded by FLOS OLEI |
|
Food pairings |
Ideal for dressing raw salads, fish carpaccio and bruschetta, but also for preparing red meats, aged cheeses and sausages. Seasoning on vegetables and fish carpaccio and for the preparation of red meats |
Grade Comments (0)