Extra virgin olive oil MONOCULTIVAR DOLCE AGOGIA, organic

Organic "Centumbrie" extra virgin olive oil MONOCULTIVAR DOLCE AGOGIA offers a unique taste experience, made from hand-picked Dolce Agogia olives. With a subtle fruity aroma and perfectly balanced flavor, it’s ideal for drizzling on salads, fish, or meat dishes.

Organic "Centumbrie" extra virgin olive oil MONOCULTIVAR DOLCE AGOGIA has a rich flavor, made from a single type of olives, Dolce Agogia, hand-picked. This is a cold-pressed olive oil, which can be tasted alone due to its unique flavor. Taste features: Fruity aroma, intense but well-balanced flavor, with little bitterness. Notes of cedar pine nuts, balsamic, almonds, wild rose and wild herb notes are perceived when tasting. Production characteristics: Mechanical cold pressing ensures high oil quality and preservation of all valuable nutrients. The new generation mill allows minimizing water usage in the production process, contributing to environmental protection. To preserve the organoleptic properties of the oil, it is bottled while carefully monitoring the temperature. Sold in dark bottles to protect it from light. The oil is pressed as soon as the olives are harvested, but no later than within 24 hours. Acidity: 0.17% (max. standard 0.8%, for very good oil – max. 0.3%). Polyphenols content: 799 mg/kg (an oil is considered high in polyphenols if its concentration is no less than 250 mg/kg). Peroxides: 4.9 meq/kg (max. allowed 20 meq/kg). Pressed at a temperature of 20–26 °C (for the oil to be called cold-pressed, the extraction temperature must not exceed 27 °C). Perfect for enhancing dishes and during food preparation. Drizzle on salads, grilled or boiled fish, white meats, enhance crustacean dishes, boiled beef, or even dairy products. The Dolce Agogia olives have historical significance, being an Etruscan legacy. They ripen quite quickly and must be carefully monitored and harvested on time. They give the oil a delicate balsamic aftertaste. The polyphenols in olive oil are particularly beneficial to the human body. They help protect blood lipids from oxidative damage. A positive effect is observed when consuming 20 g of olive oil daily.

Polyphenols

Olive Oil