Organic extra virgin olive oil

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  • Country Origin: Italy
IMAGE 1 - Organic extra-virgin olive oil Alce Nero extra-virgin olive oil comes exclusively from Italian olives, including the Coratina, Ogliarola, and Carolea varieties, which are harvested using delicate means that do not bruise the fruit. The subsequent phases involve grinding, malaxing, filtering and bottling, all at a maximum temperature of 27°C. The result is pure olive oil which is green in colour with a hint of yellow, a light, fruity aroma and a balanced flavour. Alce Nero extra-virgin olive oil goes perfectly with raw and cooked vegetables, soups, and grilled fish, or you can try it by simply drizzling some over a slice of toast. ( 750 ml) IMAGE 2 - Extra-virgin olive oil D.O.P. - Organic Terra di Bari Bitonto Extra-virgin olive oil D.O.P. Alce Nero Terra di Bari Bitonto is a blend of the Cima di Bitonto and Coratina olive cultivars which are grown in the Bari Murgia following D.O.P. (Protected Designation of Origin) regulations. The olives, which are harvested by hand during the autumn months, are cold-pressed. The olive oil obtained is then filtered and bottled. With its green tone featuring yellow hints, its medium fruity aroma and mildly bitter and spicy flavour featuring notes of fresh herbs and almonds, this is a rich and substantial oil which is perfect for grain soups, meat dishes, and grilled vegetables. It’s also delicious on a slice of toast. ( 750 ml) IMAGE 3 - Organic Monocultivar Biancolilla extra-virgin olive oil Alce Nero Monocultivar Biancolilla extra-virgin olive oil is distinguished by its straw-yellow hue with golden hints and its delicate taste on the palate which lingers with notes that range between artichokes, fresh herbs and just picked green olives. The olives, which are harvested by hand during the autumn months, are cold-pressed. The olive oil obtained is then filtered and bottled. It goes perfectly with raw and cooked vegetables, soups, and grilled fish, or you can try some over a slice of toast. ( 500 ml)