Pitted Bio

A mix:

40% Ogliarola Garganica, 30% Leccino, 30% Picholine.

With a significant difference in processing!

The olives are pitted before malaxation. Only the pulp is milled. This process gives the oil a particular sweet taste and a lively aftertaste, with aromatic notes of fruitiness and freshly cut grass. It retains all the character of the olive fruit. The mouth is filled with vegetal notes: authoritative, rich, imposing but with a good balance of taste. Golden green, it is fruity par excellence. Excellent for highlighting delicate foods such as white meats, boiled shellfish, grilled salmon, and swordfish. 100% Italian EVO. Filtered, of course.

What's different about Denocciolato?

Denocciolato oil is a product of the highest quality. Through a centrifuge, the pit is extracted from the olives before crushing. The oil is extracted only from the pulp and therefore does not contain the tannic substances and polyphenols of the pit. This allows us to obtain Denocciolato, an Extra Virgin Olive Oil with delicate nuances. An ingredient that should never be missing in the kitchen. An oil that contains more phenolic antioxidants and fewer polyunsaturated acids, fewer peroxides and therefore less resistance to oxidation, but also lower free acidity and less intensity of bitterness and woodiness.