Our Olive Oil
See what professional journals and medical experts have to say about the healthy aspects of using Extra Virgin Olive Oil.
| Requires Adobe Acrobat Reader - articles from respected sources... |
Italian Cooking & Living |
MSN Fitness & Health |
Yahoo Health |
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| In the next two years, due to the expansion of our processing plant the production will increase to approx. 11,000 quintals of olives per year, 2.5 million lbs or 1 million liters a year. |
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Our First Cold Pressed Extra-Virgin Olive Oil, unlike other vegetable oils, is mainly made up of mono-unsaturated fat acids, with specific trace amounts of lineoleyc fat, poliphenois, Vitamin E and Beta-Carotene. The presence of these anti-oxidant elements makes the extra-virgin olive oil indispensable for our health. It has been scientifically proven that its continuous consumption causes a decrease of the “bad”
cholesterol (LDL) and an increase of the ”good” cholesterol (HDL) helping to prevent cardio-vascular diseases.
Olive Oil Properties
Producer: |
Cantore di Castelforte |
Production Area: |
Manduria |
Facilities: |
Centuries-old and dense Olive Groves |
Variety: |
Coratina Puglia, Ogliarola, Cellina |
Max Acidity: |
0.3 – 0.5 |
Color: |
Electric green with emerald hues |
Aroma: |
Starts with the scent of fresh cut grass followed
by hints of pepper. |
Taste: |
Sweet in the beginning , after 5 seconds the typical
good bitter taste surfaces. Tasty and persuasive,
it tickles the palate. |
Character: |
Fluid and fluent, it fills the mouth with freshness
and chlorophyll. |
Production: |
1.7million lbs or approx. 750,000 liters a year. |
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