Centoleum extra virgin olive oil, organic

Centoleum organic extra virgin olive oil, crafted from Frantoio, Moraiolo, Leccino, and Dolce Agogia olives, offers a mild flavor with notes of wild herbs and artichokes. Perfect for all dishes, it enhances flavors with subtlety while promoting health with its beneficial nutrients.

Organic ‘Centumbrie’ extra virgin olive oil CENTOLEUM is a blend of mild-flavored oils made from Frantoio, Moraiolo, Leccino, and Dolce Agogia olive varieties. It is a cold-pressed extra virgin olive oil that pairs excellently with any dish, since it is made from more ripe olives. It does not imbalance the food's flavor but adds pleasant subtlety to it. Flavor properties. It has a delicate taste with notes of wild herbs, thistle, and artichokes, with a slight walnut aftertaste. Production features. Mechanical cold pressing ensures high oil quality and preservation of all valuable nutrients. The next-generation mill reduces water consumption in production, contributing to environmental protection. To preserve the organoleptic properties of the oil, it is bottled while carefully monitoring the temperature. It is sold in dark bottles to protect it from light. The oil is pressed as soon as the olives are harvested, but no later than 24 hours. Acidity: 0.20% (max. standard 0.8%, for very high-quality oil – max. 0.3%). Polyphenol content: 1135 mg/kg (the oil is considered high in polyphenols if its concentration is not lower than 250 mg/kg). Peroxide value: 4.6 meq/kg (maximum permitted 20 meq/kg). Pressed at temperatures of 20-26 °C (for the oil to be called cold-pressed, the extraction temperature must not exceed 27 °C). Use it to season dishes, try it on its own, or use it in salads, fish, soups, meat tartars, and light snacks. The polyphenols present in olive oil are especially beneficial for the human body. They help protect blood lipids from oxidative damage. A positive effect is observed when 20 g of olive oil is consumed per day.

Polyphenols