The product
Olio Extravergine di Oliva Bioalberti
Extra virgin olive oil from olives grown in Umbria
Code:
96294
Country of origin:
Italy - Umbria
Weight:
500 mL
Minimum order:
1 piece
| Description | Extra virgin olive oil from olives of the Frantoio, Moraiolo, Leccino, Pendolino varieties hand-picked and cold-pressed |
|---|---|
| Appearance | It is rather dense and viscous, greenish in colour with golden reflections |
| Taste | Medium fruity; on the palate intensity, refinement and moderately spicy notes are well combined: the aromatic bouquet is deep and ranges from apple green, artichoke and fresh grass |
| Curiosity | The choice of the four cultivars used to obtain this oil, Moraiolo, Frantoio, Leccino and Pendolino, stems from the need to enhance in a single product all the production of the BioAlberti family, obtained from about 4000 olive trees spread over 10 hectares |
| Our selection | A family-run organic production since 1996, made up of circularity, respect for nature and the pursuit of the good: the BioAlberti family, in fact, treat the soil only with natural fertilizers and the treatments on the plant are reduced to the bone |
| Suggestions | Use it to enriched meat and legume dishes |
| Ingredients | Olive varieties Frantoio, Moraiolo, Leccino, Pendolino |
|---|---|
| Weight | 500 mL |
| Packaging | Packaged in glass bottles |
| Storage Conditions (packaged products) | Store in a cool, dry place away from direct light and heat sources |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 3762 kJ / 889 kcal Fat: 99,9 g of which saturates: 14,46 g Carbohydrate: 0 g of which sugars: 0 g Protein: 0 g Salt: 0 g Typical value per 100 g |
The producer
BioAlberti - Poggio Aquilone (TR) - Umbria
Why we chose them
We are in Umbria, in Poggio Aquilone, a very small village of 1200 between the province of Perugia and that of Terni:
560 hectares of woods, meadows, pastures and arable fields.
Today BioAlberti is a family business in the third generation: the goal of Paola and Guido Alberti, to which Benedetta and Andrea have recently
joined, is to enhance Umbrian traditions and recover local products, typical of central Italy, with great attention to the environment.
In 1996 BioAlberti chose to embrace organic farming. More recently it has started a collaboration with the University of Perugia for the recovery of
ancient Umbrian grains and legumes, such as einkorn spelled, gradually abandoned over the years because it is not very productive, and black
chickpea.
Every year the company experiments with new cultivation techniques: for example the synergistic one, associating cereals and legumes in the same
field, to increase the productivity and self-defense of plants without the use of chemical fertilizers and without pesticides.
Cereals, dried legumes, soups, but also flours, both from cereals and legumes, and an original chickpea pate: all organic products and without
additives or preservatives.
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