FEATURES
| PAIRINGS | Our monocultivar of ottobratica is a medium fruity with a balanced taste, just the right amount of bitterness and spiciness that do not overpower the taste of the dish, we recommend it with traditional Mediterranean dishes, its balance makes it suitable for fresh vegetable dishes, such as creams, but also soups, on fish, especially grilled fish but also on shellfish, it is ideal on delicate white and red meats. |
| TASTING | Bright golden green. Enhanced by aromatic notes of spearmint and sage, with a reminder of yellow cherry tomatoes and freshly cut chicory. A delicate sensation of toasted hazelnut and ripe eggplant first appears in the mouth, then a spicy touch of turmeric envelops the oil finish. |
| CONSERVATION | In a cool, dry place. Protected from light and heat sources. |
| PACKING | Glass bottle with dispensing cap |
|
CAPACITY |
16,9 Fl Oz (500 ML) |
TECHNICAL DATA SHEET.
| DEADLINE | June 30, 2026 |
| YEAR OF PRODUCTION | October 2024 |
| PROVENANCE OF OLIVES | Calabria, Italy |
| ULIVETO LOCALITY | Molochio (RC) |
| ALTITUDE | 450 m |
| VARIETY OF OLIVES | 100% Ottobratica |
| HARVEST PERIOD | October |
| EXTRACTION METHOD | cold extract 26° |
| OIL TYPOLOGY. | Monovarietal |
| OIL TASTE | Medium-Light Fruity |
| INGREDIENTS | 100% Extra Virgin Olive Oil |
| ACIDITY | 0,17% |
| POLYPHENOLS | 621 ppm |
NUTRITIONAL VALUES
|
CHEMICAL COMPOSITION |
VALUES PER 100 g. |
| Edible Part | 100% |
| Lipids | 99,9 |
| Energy | 889 Kcal |
| Iron | 0,2 g |
| Vitamin A reticulum eq. | 36 µg |
| Vitamin E | 22.40 mg |
|
FATTY ACID COMPOSITION |
VALUES PER 100 g. |
| Total Lipids | 99,9% |
| Total saturates | 14,46% |
| Total Monounsaturated | 72,95% |
| Total polyunsaturates | 7,52% |
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