Olio Tola: the excellent balance between bitter and spicy
L’Extra Virgin Olive Oil “Olio Tola”, obtained exclusively from the properties of the Cerasuola cultivar, is rich in polyphenols , antioxidants that delay cellular aging, and vitamin E, a powerful antioxidant essential for the well-being of the body that helps prevent degenerative diseases and cardiovascular disorders.
It is characterized by a green olive color with golden streaks and a full and enveloping perfume, typical of the freshly picked olive fruit and especially harvested when the ripening has just begun, between 10% and 20% of ripening from which derives an excellent quality oil. Polyphenols are in higher concentration in green olives and their content decreases as ripening progresses.
The EVO Olio Tola has a very low acidity: the free acidity of an oil (expressed in grams of oleic acid per 100 grams of oil) must not exceed 0.8 grams per 100 grams (0.8%). It is important to remember that the human body is not able to value with his own sensesthe presence, more or less strong, of acidity in an oil and therefore it is not possible to define the acidity of an oil by tasting it. To determine exactly its presence you can use exclusively chemical analysisdone in chemical laboratory.
In fact, so often this parameter is wrongly interpreted by consumers who confuse acidity with bitterness and spiciness which are instead valuable characteristics of extra virgin olive oil with a high content of polyphenols and obtained from healthy olives!
From the blending of the careful selection of Cerasuola monocultivar olives, the right handpicked period and the traditional oil mill, it creates an extra virgin olive oil with a strong personality: its organoleptic and sensorial characteristics make it unique, excellent for dressing boiled or grilled meats, stews, salads, soups, but it is above all by dipping the bread that the typical taste and intense aroma will be exalted.