Extra virgin olive oil Alto Alentejo

(Premium Range)

 

DESIGNATION: Virgin Olive Oil.

VARIETY: Galician.

EXTRACTION: Extraction cold 3 phases with centrifugation.

CONSERVATION: In stainless steel tanks with natural decantation.

ACIDITY: 0.2 to 0.5 maximum acidity

INDEX OF PEROXIDES: 3-8.

TASTING NOTES: Fruity Ripe, slightly bitter green, slightly spicy green.

PACKAGING: Frasca Bottle 500 ml, stopper and label cork.

BOXES: 12 bottles per box properly compartmentalized.

 

DESIGNATION: Virgin Olive Oil.

VARIETY: Galician.

EXTRACTION: Extraction cold 3 phases with centrifugation.

CONSERVATION: In stainless steel tanks with natural decantation.

ACIDITY: 0.2 to 0.5 maximum acidity

INDEX OF PEROXIDES: 3-8.

TASTING NOTES: Fruity Ripe, slightly bitter green, slightly spicy green.

PACKAGING: 2L stuffed carboy, wooden stopper with spillway and label cork.

BOXES: 4 bottles by appropriately compartmentalized box.

 

DESIGNATION: Virgin Olive Oil.

VARIETY: Galician.

EXTRACTION: Extraction cold 3 phases with centrifugation.

CONSERVATION: In stainless steel tanks with natural decantation.

ACIDITY: 0.2 to 0.5 maximum acidity

INDEX OF PEROXIDES: 3-8.

TASTING NOTES: Fruity Ripe, slightly bitter green, slightly spicy green.

PACKAGING: Novóleo bottles of 500 and 750 ml, capsule with spillway of safety, label cork and against label in paper.

BOXES: 9 bottles 500ml and 750ml bottles 6 by appropriately compartmentalized box.

 

(Intermediate Range)

 

DESIGNATION: Virgin Olive Oil.

VARIETY: Galician.

EXTRACTION: Normal extraction.

CONSERVATION: In stainless steel tanks with natural decantation.

ACIDITY: 0.2 to 0.5 maximum acidity

INDEX OF PEROXIDES: 3-8.

TASTING NOTES: Fruity Ripe, slightly bitter green, slightly spicy green.

PACKAGING: Marasca bottles (square, trivial) and paper label.

BOXES: 12 bottles per box properly compartmentalized.