1 x organic extra virgin olive oil 500ml
1 x Balsamic condiment bio 375ml
1 x organic white wine vinegar 250ml
1 x organic red wine vinegar 250ml
Extra Virgin Olive Oil: The loving care of the olive trees, early harvesting and immediate processing, up to twice a day, result in a structured oil, with the right balance, spicy and herbaceous, with low acidity and able to maintain its organoleptic and nutritional characteristics for a long time. From 400 age old olive trees we produce extra virgin olive oil. Monocultivar Canino olive trees, an illustrious native variety of Tuscia particularly tasty and rich in antioxidants. Once picked, the olives are taken directly to the oil mill (Cooperativa Colli Etruschi di Blera). From here the olives are sent to the presser which crushes them and transforms them into paté (pulp) ready for the "gramolatura". The "gramole" are steel tanks hermetically sealed to avoid the dispersion of aromas in which nitrogen can be added, thus eliminating any risk of oxidation that would occur in contact with air and heat. In these tanks, the pulp is slowly stirred at a constant temperature of 24°-27° for 30 minutes. Then the pulp is pushed towards the centrifuge where the separation of the solid part, i.e. skins and stones (pomace) from the liquid part (oil) takes place.
Balsamic condiment: Balsamic dressing has only two ingredients: our vinegar and our cooked must. The latter is made by concentrating white grape must at a constant temperature of 70 degrees for almost two days, at the end of which 40 percent of the product remains. The proportions of vinegar and cooked must arise from the careful search for a delicate balance between the aromas and acidity of vinegar and the fragrance, sweetness and texture of cooked must. Acidity - 3%
White wine vinegar: White wine vinegar made with Manzoni IGT Lazio
Red wine vinegar: Vinegar made with Merlot IGT Lazio