Italian extra virgin olive oil in bottle 0,50 l

Description

The extra virgin olive oil produced by Castelli Agri-Cultura is extracted, starting from the first days of October of the new season, from 100% Moraiolo olives, hand-picked and cold-pressed immediately, or just a few hours after harvesting. Moraiolo is a variety of olive tree particularly widespread in central Italy, which mostly prefers hilly soils, including clayey and sandy ones that, thanks to the presence of minerals, enrich the organoleptic qualities of the oil.
The choice of producing a monocultivar oil, that is, coming from a single variety of olives, refers to that search for quality and well-being, around which the whole project of our company evolves. Unlike the blended or mixed oils calibrated to the tastes of the gastronomic market, monocultivar oil is recognized for its specific physio-chemical and organoleptic properties, linked to the soil on which it is produced.
In particular, the monocultivar moraiolo oil is characterized by the presence of a high content of polyphenols, among which oleuropein stands out for its importance, and of vegetable squalene, all highly beneficial for human health, as they contain antioxidants, as well as anti-inflammatory and immunomodulating agents. These important nutritional and healthy ingredients rend the oil its special organoleptic qualities, such as the tingling and slightly bitter taste of the oil. The tingling that is felt during the tasting is, in fact, linked to the high presence of polyphenols, which is greater if the olives have been harvested while still green, or before reaching full degree of ripeness, and therefore represents an important index of a very high quality oil.
Alongside those particular nuances of taste and color, enhanced by the choice of starting the olive harvest as early as the first days of October, the oil produced by Castelli Agri-Cultura is also characterized by its intense and pleasant scent, which recalls the enveloping fragrance of fresh aromatic herbs.
Finally, the high quality of the oil is definitely guaranteed by the choice of a manual harvest, where using combs ensures the possibility of preserving the integrity and freshness of the olives and prevents it from being crushed and undergoing early fermentation; it also ensures production of an oil of very high organoleptic properties – typical when the olive has been processed while still green (which makes it difficult to detach from the fruiting branch ) and has been picked with respect for the integrity of the plants themselves, i.e. without causing any damage to branches and stem.
The oil of the Castelli Agri-Cultura brand refers to the Latin concept of Viriditas, of a luxuriant nature, source of life and well-being