The product
Extra Virgin Olive Oil - Scirinda
A Sicilian extra virgin olive oil unfiltered rich in fragrances
Code:
93537
Country of origin:
Italy - Sicily
Weight:
750 ml
Minimum order:
1 piece
| Description | An extra virgin olive oil produced from Biancolilla, Nocellara and Cerasuola olives, exclusively through mechanical procedures |
|---|---|
| Appearance | The colour is deep golden, unfiltered oil |
| Taste | The taste is full to the palate, round and medium to the tongue. The aftertaste is long, delicately piccante, round with hints of herbs and nuts |
| Curiosity | Fattoria Scirinda is a firm with an ancient tradition: it was born in 1980, when F.sco Paolo Pasciuta started the commercialization of the extra virgin olive oil of his own production; a pioneer in a time when Sicily was static because of the presence of large landowners. The firm rises in Agro Ribera, an highland that overlook the Strait of Sicily and that is protected by Sicani Mountains |
| Our selection | This extra virgin olive oil stands out for its harmony in flavour and in fragrance |
| Suggestions | Raw with vegetables |
| Ingredients | Extra virgin olive oil |
|---|---|
| Weight | 750 ml |
| Packaging | Glass Bottle |
| Storage Conditions (packaged products) | Keep at room temperature and way from light sources |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 3692 kJ / 898 kcal Fat: 99,8 g of which saturates: 16,1 g Carbohydrate: 0 g of which sugars: 0 g Protein: 0 g Salt: 0 g Typical value per 100 g |
The producer
Fattoria Scirinda - Ribera (AG) - Sicily
Why we chose them
The farm "Fattoria Scirinda" was founded in 1890 with Francesco Paolo Pasciuta and handed down over time a Olearia culture of the highest level
combining modern production standards, with a centuries-old experience. The plants are cultivated at a height of 3-4 meters thus allowing the
manual harvesting, through a process defined combing, where you pass some wooden combs to caress the plant to drop the fruit in nets lying in
the
ground below. From the nets the olives are transferred in plastic boxes well aerated then transported in a short time to the mill oil where they begin
the mechanical procedures that lead to the extraction of the oil from the olives. The olives at the mill enter the production process, poured into the
extraction machine are sieved, washed and finally pressed in such a way as to obtain an oily paste that is left to knead before being centrifuged to
separate the solid paste from the oil. This extraction process is carried out cold, naturally and without chemical agents. This is how you get a high-
quality product that is then stored, in a cool and dry place, protected by oxidizing agents, ready to be bottled
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