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Osteria Teatro Strabacco
Via Oberdan 2 - 60100 Ancona
T. 071.56748
www.strabacco.it

Macelleria Ricciotti
Piazza Kennedy, 3 - 60030 Maiolati Spontini AN)
T. 0731.701357

Blend


Medium herbaceousness fruity, with prevailing smell of almond and light artichoke. Well balanced in the flavors; with notes of bitter and spicy of medium intensity; aftertaste of artichoke chicory and tomato. Medium fluidity; Golden color with low green hues.

Itís made of a mixture of oil from the different varieties in our olive grove: Leccino, Raggia, Frantoio, Moraiolo, Ascolana, Mignola. The smells of almond and artichoke of Leccino, Raggia, Frantoio and Moraiolo united with the tomato smell of Ascolana and berries smell of Mignola, give a more rounded flavored oil, less defined than the single varietal but always characterized by hints of bitter and spicy. The harvest took place in late October. Particularly suitable for meat medium strength, on a good pasta served with only raw oil or accompanied by small tomatoes and basil, delicious on crouton and "bruschetta", maybe adding a few grains of salt cake, etc…

Properties

Acidity:

0,11 %

Peroxides:

4.22 mEq/kg

Defects:

None

Smell:

Medium herbaceousness fruity, with prevailing smell of almond and light artichoke

Flavor:

Well balanced in the flavors; with notes of bitter and spicy of medium intensity; aftertaste of artichoke chicory and tomato

Fluidity:

Medium

Color:

Golden color with slight green hues

Packages:

Bottles 500 ml, 100 ml

Delights at the table

"Bruschette"

Ingredientes
- unsalted bread
- extra virgin olive oil
- salt cake

Cut slices of bread not too thick, Heat a plate and toasted on both sides, when they are golden brown, arrange them on a platter, add a few grains of salt and sprinkle with plenty of extra virgin olive oil.

Az. Agr. Carbonetti
di Marina Carbonetti
Maiolati Spontini (AN) - ITALY
Mob. +39.0731704408
Tel. +39 339.1386355
info@oliocarbonetti.it
Orders and Reservations
For orders or informations call
+39 339.1386355 or
fill out the online form.
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