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ARDELIUS BIO Organic Extra Virgin Olive Oil [Umbria] - Ciarletti

Ciarletti

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ARDELIUS BIO - Organic Extra Virgin Olive Oil - Umbria

COMBINATIONS: The elegance of the Ardelius extra virgin olive oil is combined with the simplicity of the bruschette with tomatoes, it would be ideal on legume soups, grilled vegetables, accompanies the complexity of the meats and the delicacy of grilled fish.

OIL INFORMATION SHEET

TYPE OF OIL: Organic Extra Virgin Olive Oil
VARIETY: Moraiolo, Leccino, Frantoio
PRODUCTION AREA: Località Manciano, Colline di Trevi (PG)
AVERAGE HEIGHT: 500 m. above sea level
TYPE OF SOIL: Clayey, limy
AVERAGE AGE OF OLIVE TREES: 100 yrs
CULTIVATION METHOD: Monocone
HARVEST TIME: November
HARVEST METHOD: Hand picking. The olives collected are brought within 6 hours to our oil mill for pressing within 12 hours of the harvest
CRUSHING METHOD: Continuous two-phase cycle
PRESERVATION METHOD: Small stainless steel containers sealed and at controlled temperature

ORGANOLEPTIC ANALYSIS: Medium fruity. It is a limpid golden yellow colour with delicate green hues. Its aroma is ample and rotund, rich in fragrant hints of sage and rosemary, together with vegetal notes of artichoke and chicory. Its taste is complex and fine, with a flavour of country lettuce and a definite finish of black pepper and almond. Bitterness is distinct and pungency is definite.

The Philosophy

We believe that diffusing the knowledge of oil is the only weapon to distinguish the quality from other deceptive products on the market.
It should be known that Extra Virgin Olive Oil is the most noble of the vegetable fats. It is obtained from the fruit itself not from seeds, as are the other vegetable fats, but also because it is pressed using either mechanical or physical methods that do not alter the product whatsoever.

It can only be called Extra Virgin when these rules are respected and when the free acidity, expressed as oleic acid, is no more than 0.8g per 100g (0.8%).

Other elements that contribute to objectively determining the quality level of an Extra Virgin Olive Oil are the high content of antioxidants, like polyphenols, vitamins E & K, fatty acids, chlorophyll and carotenoids etc.… Your self-interest and sensibility will encourage you to want to know how an oil, a good oil, can help your health and your pleasure at the table!

 (Gianfranco Ciarletti)

 


Category: bio, Umbria

Vendor: Ciarletti