Extra Virgin Olive Oil PDO Val di Mazara
PDO Extra Virgin Olive Oil is a blend of Nocellara del Belice, Cerasuola and Biancolilla. It is cultivated in the Val di Mazara area (provinces of Palermo and Agrigento) and crushed within 24 hours after the harvest. Feudotto PDO is an inimitable oil because it reflects the characteristics of this area, unique for climate, lands and environmental characteristics. Golden-yellow in color with aromas of aromatic herbs and basil. It is perfect for all sort of matching. Ideal for simple and flavored dishes.
Size: 500 ml
Pairings: meat and fish dishes, salads and pasta salads, cooked and raw foods.
Curiosities: Many people think that the pepper and bitter sensation of olive oil is a defect. On the contrary, these are important characteristics indicating the high quality of an Extra Virgin Olive Oil. The characteristics of bitterness and pungency indicate the presence of polyphenols, which prevent the olive oil oxidation.
Olive Oil Storage: to maintain intact as long as possible the organoleptic properties of an Extra Virgin Olive Oil the best storage temperature is between 15 and 20 degrees away from light, heat and oxygen. Store olive oil in a dark-colored glass bottles or in a stainless steel container, away from detergents. If you buy your olive oil in cans, consider pouring smaller amounts in a dark-colored bottle to use as you need it.