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molise dop  |  olive oil

 

 

 

 

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Recognition DOP/IGP: Reg. CE n. 1257 del 15.07.03 (GUCE L. 177 del 16.07.03)

How it's made
The Molise extra virgin olive oil is obtained from olives , for at least 80 % of Ahr , Gentile di Larino , Black Olive Colletorto and Leccino and the remaining 20 % from other native varieties such as Paesana White Spur Gallo Olivastro and Rosciola . The olive harvest takes place during the stage of maturation for stripping and / or by manual means traditional or mechanized means , using all precautions to avoid contact with the ground olives . After harvesting, the olives are placed in rigid containers , perforated and are pressed within 48 hours of collection. For the oil-production process are accepted only mechanical and physical processes that ensure the achievement of oils free of damage .

How to preserve
The oil must be stored in a cool , dry and away from sources of heat, at a temperature between 14 and 20 ° C. In this situation, the optimal quality of the product remains intact for more than 36 months. With the low temperatures the oil can be subject to freezing , so , before starting the consumption , return the container at room temperature ( 16-18 ° C) for a few minutes and shake repeatedly , to facilitate the return of the product to natural state.

How to eat
The oil Dop Molise is excellent for seasoning soups typical cuisine of Molise Apennines where they thrive large variety of legumes such as lentils , beans, chickpeas, beans, grass peas and spelled. Another perfect pairing with the first fish dishes made ??from shrimp, mullet, clams and mussels that dominate the kitchen instead of coastal areas, but also together with a simple slice of bread this oil best expresses all its familiar taste .

 

molise dop  |  olive oil


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Azienda Agricola Nardelli  |  C.da Cappella, 1 - 86040 San Giuliano di Puglia (CB) - Italy - P.IVA 00557990708
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