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Rocca di Cervaia Extra Virgin Olive Oil from Black Olives by Gonnelli

Olive Production area: choosing from the best olive crops in Italy.
Cultivar: Italian varieties.
Harvesting period: from October to December.
Processing time: within 20 hours of picking.
Olive cleaning method: removal of stems and leaves using patented
machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen extration at a
controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic
level control.
Security: non-refillable cap.
Fragrance: delicate and harmonious.
Taste: soft and round, enriched with fresh almond sensations.
Color: golden with hints of emerald green.
Recommended on: fish salad and vegetables casseroles.

38.50

Description

On a hill in the Val di Bisenzio, between Usella and Carmignanello in the municipality of Cantagallo, sits the- imposing Rocca di Cervaia, whose name comes from the presence of deer, or cervi, in the area.

Its origins probably date to the 12th century: the tower was given by Federico Barbarossa to the Alberti counts, who made it the cornerstone of their defenses along the road leading to Lombardy. Dante Alighieri speaks of the Rocca di Cervaia in the XXXII canto of the Inferno (vv.40-60) when he tells the story of the Napoleone brothers and Alessandro degli Alberti, sons of Count Alberto degli Alberti.

History, tradition, genuineness, respect for the territory and the environment are the principles guiding the whole extra virgin olive oil production process, from the harmonious management of the olive orchards to the selective harvesting of the fruit at its perfect stage of ripening, from the crushing of the olives to the mixing and rigorously cold extraction, right up to the bottling and careful storage of the oil.

Rocca di Cervaia Extra Virgin Olive Oil from Black Olives by Gonnelli It’s made from Black Italian olives, harvested at the time of their complete ripening for a delicate and harmonious fragrance, with a soft and round taste, enriched by fresh almond sensations.
Slightly spicy.

Olive Production area: choosing from the best olive crops in Italy.
Cultivar: Italian varieties.
Harvesting period: from October to December.
Processing time: within 20 hours of picking.
Olive cleaning method: removal of stems and leaves using patented
machines and olives washing with purified water.
Manufacturing: a continuous airtight cycle, under nitrogen extration at a
controlled temperature (cold extraction) in absence of oxygen.
Filtering: pure cellulose.
Storage: at a controlled temperature in stainless steel containers, in absence of oxygen, under nitrogen.
Bottling: automatic under nitrogen with bottle cleaning and automatic
level control.
Security: non-refillable cap.
Fragrance: delicate and harmonious.
Taste: soft and round, enriched with fresh almond sensations.
Color: golden with hints of emerald green.
Recommended on: fish salad and vegetables casseroles.

The product is offered in bottle of 750ml.

Prices vary according to the quantity- for wholesales, please contact us for offer at sales@mories.org

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