The Milling - Extra Virgin Olive Oil - Azienda Agricola Merenda
AZIENDA AGRICOLA MERENDA
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THE MILLING
Harvesting techniques are the traditional ones that provide for the use of combs manuals. The gathering takes place in the period from the second week of October to the second of December. The olives are placed in special boxes aerated so that we can ensure the highest hygiene and start milling process no later than 12/24h.
The oil is obtained exclusively by mechanical processes and not undergoing filtration, properly stored, maintains along its organoleptic qualities
TECHNICAL INFORMATION
Merenda Farm - Extra Virgin Olive Oil
Area of origin > Central-Eastern Sicily> Troina (Enna)
Altitude > 700 m. above the sea level
Name of the olive > Sottobadia
Variety of olives > 50% Morghetana, Cerasuola 30%, 20% Biancolilla.
Collection system > combs manuals (picking).
Extraction method > Crushing continuous cycle cold within 12/24h from the collection.
Yield per 100kg of olives > 14lt
ORGANOLEPTIC CARACTERISTICS
CATEGORY: slightly fruity.
VIEW: golden yellow color with delicate green tints, clear.
SMELL: harmonious and intense fragrance of the olive caught at the right point of ripeness with hints of herbs and thistle.
TASTE: wraparound taste and refined, equipped with vegetal flavor of herbs and almond at the end. Bitterness and pungency are harmonic and assayed.
ISCRIVITI ALLA MAILING LIST: 
