| Product |
Extra virgin olive oil |
| Farm |
Oleificio Giovanni Matteo Corrias, Riola Sardo (Sardegna) |
| Zone of production |
West Sardinia, Italy, Province of Origin: Oristano |
| Olive groves location |
Sinis e Montiferru. Towns: Riola Sardo, Nurachi, Baratili S. Pietro, Narbolia, Bonancado e Bosa |
| average height |
9/300 m above sea level |
| Soil |
Mostly limestone and clay |
| Cultivar |
Mostly Semidana. Small percentage of Bosana |
| Harvest |
Late October, first days of December |
| Harvest system |
For hand-picked cropping, with facilitators and mechanical shakers |
| Extraction |
Within 6 hours of collection. Cold extraction. Continuous system Alfa Laval, modern and certificate |
| oil storage |
Unfiltered oil is stored in stainless steel tanks maintained at a low temperature and under pressure of nitrogen |
| Color |
Green with golden nuances |
| Parfume |
Fresh, fruity |
| Taste |
harmonic and spicy sensation, with a hint of almond and artichoke |
| Inspection body |
Adhering to strict disciplinary procedure. Chemical and organoleptic tests. System of self-control and hygiene HACCP |
| Use |
Ideal for salads and raw vegetables with vinaigrette, fish and to enhance the typical dishes of Mediterranean cuisine; it is perfect to dress malloreddus pasta, spaghetti, culurgiones and lorighittas - it fits well on some slices of bottarga (mullet roe) |
| Directions for use |
Keep away from sources of heat. Recommended storage temperature: 15 ° C. Once opened, close well the the bottle after use. Consume within a few months after opening the bottle |
