Bakery products
Crudigno Extra Virgin Olive Oil
Olea europaea
Cold-extracted Extra Virgin Olive Oil is a delicate product with a subtle fruity aftertaste. Rich in oleic acid, this monounsaturated fatty acid is part of the essential fatty acid family. Obtained directly from the first cold pressing of organic olives and solely through mechanical processes.
The designation “cold extracted” is reserved for virgin or extra virgin olive oils obtained at less than 27 °C through a process of percolation or centrifugation of the olive paste.
Raw Material:
A selection of Italian olives from controlled organic cultivations.
Extraction Method
Cold extracted
Format
Properties and benefits
Uses
Culinary:
Suitable for both raw seasoning and for cooking and frying.
Storage
Shelf life:
18
months
Storage:
Store in a cool, dry place away from light and heat sources.
Organoleptic parameters:
| Flavor | Typical of olives | ||||||
| Color | Green | ||||||
| Use | Suitable for both raw seasoning and for cooking and frying | ||||||
| Storage | Store in a cool, dry place away from light and heat sources. | ||||||
| Shelf life | 18* months | ||||||
