Итальянское качество, Прямая продажа с завода, нежное здоровое оливковое масло для кухни
756,05 ₽ - 820,85 ₽
Итальянское высококачественное Экстра девственное масло тысячелетия для приготовления пищи с длительным сроком годности лучшего ресторана
- Категория: >>>
- Поставщик: Mediterranea Foods srl
Сохранить в закладки 1600997779130:
Описание и отзывы
Характеристики
Specification
Item | Value |
Storage Type | Store in a cool, dry place away from moisture and sunlight |
Specification | Product from Organic Agriculture Farm/low acidity |
Manufacturer | Mediterranea Foods srl |
Address | Via San Nicola, 140 - 89016 Rizziconi (RC) ITALY |
Cultivation Type | Organic |
Purity (%) | 100 |
Place of Origin | Italy |
Use | Season |
Certification | Organic, BRC/IFS |
Products Description
Company Profile
Our Advantages
Certifications
Exhibition
Our Team
FAQ
How can I get the price?\t
-We usually quote within 24 hours after we get your inquiry
-If you are very urgent to get the price, please email us or contact us in other ways so that we can offer you a quote.
-We usually quote within 24 hours after we get your inquiry
-If you are very urgent to get the price, please email us or contact us in other ways so that we can offer you a quote.
Can I buy samples?\t
-Yes. Please feel free to contact us.
-Yes. Please feel free to contact us.
What is your lead time?\t
-It depends on the order quantity and the season you place the order.
-It depends on the order quantity and the season you place the order.
How are the olive oils classified?\t
-Extra virgin olive oil: whose free acidity, expressed in oleic acid, is a maximum of 0.8 g per 100 g and whose other characteristics comply with those envisaged for this category;
-Virgin olive oil: the free acidity of which, expressed in oleic acid, is a maximum of 2 g per 100 g and having the other characteristics which conform to those envisaged for this category;
-Lampante olive oil: whose free acidity, expressed in oleic acid, is greater than 2 g per 100 g and/or whose other characteristics comply with those envisaged for this category.
-Extra virgin olive oil: whose free acidity, expressed in oleic acid, is a maximum of 0.8 g per 100 g and whose other characteristics comply with those envisaged for this category;
-Virgin olive oil: the free acidity of which, expressed in oleic acid, is a maximum of 2 g per 100 g and having the other characteristics which conform to those envisaged for this category;
-Lampante olive oil: whose free acidity, expressed in oleic acid, is greater than 2 g per 100 g and/or whose other characteristics comply with those envisaged for this category.
What is tingling of the extra virgin olive oil?\t
-The tingling is the pungent tactile sensation that is felt in particular in the throat when tasting the oil. It is in practice, the spicy attribute which does not represent a defect of the oil, on the contrary it is one of the positive attributes. Spiciness depends both on the phenolic heritage of the oils which in turn depends on the quality of the raw material used (degree of ripeness) and on the extraction technology and operating conditions adopted.
-The tingling is the pungent tactile sensation that is felt in particular in the throat when tasting the oil. It is in practice, the spicy attribute which does not represent a defect of the oil, on the contrary it is one of the positive attributes. Spiciness depends both on the phenolic heritage of the oils which in turn depends on the quality of the raw material used (degree of ripeness) and on the extraction technology and operating conditions adopted.
What does the difference in taste of olive oils depend on?\t
-The taste of an extra virgin olive oil depends on several factors: the variety of the cultivar of origin, the degree of ripening of the fruit at the time of harvesting, the geographical area of production and the manufacturing process.
-The taste of an extra virgin olive oil depends on several factors: the variety of the cultivar of origin, the degree of ripening of the fruit at the time of harvesting, the geographical area of production and the manufacturing process.
What does cold pressed mean?\t
-Cold pressing is used for virgin or extra virgin olive oil obtained at less than 27 °C with a first mechanical pressing of the olive paste, with a traditional type extraction system with hydraulic presses.
-Cold pressing is used for virgin or extra virgin olive oil obtained at less than 27 °C with a first mechanical pressing of the olive paste, with a traditional type extraction system with hydraulic presses.
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