MATERNIGO – OLIO EXTRA VERGINE DI OLIVA Valpolicella
• Extraction from the olives using simple methods of an exclusively mechanical and physical nature.
• Acidity of not more than 1%.
• “absolutely perfect taste”.
Perfection can only be reached if all the operations involved in the production of the oil are correct.
Production area: Mezzane di Sotto, in the new Maternigo Estate, among the Valpolicella hills.
Olive varieties: Favarol, Grignano, Frantoio, Leccino, Pendolino.
Harvesting system: picking by hand, allowing the olive to remain intact.
Transport: rapid transportation for immediate processing of the olives.
Removal of leaves and washing with water
Grinding with mill wheels
Extraction using discontinuous system: pressing.
Centrifugation: separation of the oil from the vegetation water.
Filtration with cotton
Maturation and conservation
Appearance: naturally clear.
Colour: green with golden glints.
Taste: fruity, delicate with sweet, almond hints.
Density: average fluidity.
Use: uncooked with fish, meat and vegetables.