slide pagine
Galardo blend nocellara biancolilla cerasuola

Organic extra virgin olive oil

CULTIVAR: Cerasuola – Nocellara del Belice – Biancolilla

Data sheet

Production area:
Contrada Baglio Nuovo di Fugatore (Trapani) - Roccamena
Altitude:
from i 145 s.l.m.e to 400 s.l.m.
Harvest time:
half october to half november
Collection Method:
manual and differentiated by single variety
Extraction:
cold pressed with continuous plant. Unfiltered process

Features

Packaging:
500 ml dark green glass
Color:
green with golden yellow reflections
Perfume:
medium fruity oil with green notes of rosemary, ripe tomato
Flavor:
balanced and enveloping, with bitter and spicy in elegant harmony. Delicate notes of rosemary and white pepper on the palate. Aftertaste of bitter almond.
Pairings:
the medium fruity enhances and enhances each cooked or raw dish, enrich soups and vegetables, harmoniously completes fish dishes and roasted meats

Energy values

Average nutritional values per: 15 ml
Energy values: 130 KCal
Total fats: 14g
Saturated fats: 2g
Sodium: 0mg
Total carbohydrates: 1g
Protein: 0g

Certifications

all phases of organic production are controlled and certified in compliance with EC Reg. 834/2007 and Reg. CE 889/2008, the company follows the USDA - NOP standards applied in the USA, CCPB verifying body of Bologna.

Storage

A quality extra virgin olive oil is also characterized by the high concentration of polyphenols, antioxidant substances, to which we owe the ability to resist oxidation: the more polyphenols are present in the oil, the longer it will remain intact. The oil should be kept away from light and heat sources: the dark green color of the bottle that we have chosen serves to avoid its deterioration in the aroma and taste. Once you open the bottle and use the oil you need, remember to always close it tightly because the oxygen would alter it in its qualities. The stainless steel of the tin has many advantages including, in addition to not let the sun's rays pass through, a greater resistance during the transport.

The oil should be stored in preferably cool places at a temperature that does not exceed 15 degrees Celsius.

Galardo Organic Extra Virgin Olive Oil

Galardo Organic Extra Virgin Olive Oil is a blend of three olives typical of our territory: Nocellara, Biancolilla and Cerasuola.

The olives grow both in the olive grove of Baglio Novo in Fulgatore (TP), and in the olive grove of Roccamena (PA) and are harvested and processed together to create an oil that is balanced in taste, medium fruity and harmonious. The oil is versatile both for cooking and for finishing dishes.

Nocellara del Belice

Nocellara del Belice is reputed a precious olive, has a high productivity and gives intensity to our oil. It is a dual-purpose olive, grown both for oil and for the table.

Biancolilla

Biancolilla finds its habitat in Sicily, not being very widespread in the rest of Italy. Its name derives from the color that distinguishes it in the first phase of fruiting (light green, almost white) and then becomes an intense purplish red at the end of maturation: Biancolilla gives a pleasant aftertaste of almond and ripe tomato to our oil.

Cerasuola

Cerasuola is rich in beta-carotene, unsaturated fats and tocopherols that perform an effective action against cholesterol in the blood, as well as antioxidant: it gives the yellow-green reflections to our oil and influences its medium fruity, as well as giving a pleasant rosemary aroma.

The olive grove

The Roccamena olive grove

Area: Roccamena in Province of Palermo and few km from Corleone, in a hilly terrain

Soil: rich, porous, sandy, very aerated

Olives varieties: Nocellara, Biancolilla, Cerasuola

Training system: the trees are characterized by the typical “umbrella” shape which is obtained through the annual pruning carried out in the period of February. The pruning facilitates beyond the harvesting operations, also the penetration of sunlight inside the plant and an adequate maturation of the fruit.

Exposure: East with moderate excursions between day and night

Altitude: 400 meters above sea level

Distance from the sea: 60 km

Type of plant: non-intensive to allow greater vigor of the plants and the maximum amount of radiant energy without reciprocal shadowing between adjacent plants

Thermal band: mild and rainy winters with temperatures rarely falling below zero, dry summers with high temperatures. Rainfall above 400 mm.

Cultivation operations: grubbing-up the roots of arboreal plants at the base of the tree, placement of organic solutions every 3-4 trees against the olive fly in April-May

The olive grove of Baglio Novo, Fulgatore

Area: Fulgatore in Province of Trapani and few km from Marsala town

Soil: clay-sandy mixture with traces of micro fossils

Olives varieties: Nocellara, Biancolilla, Cerasuola

Training system: the trees are characterized by the typical “umbrella” shape which is obtained through annual pruning carried out in February. The pruning facilitates beyond the harvesting operations, also the penetration of sunlight inside the plant and an adequate maturation of the fruit.

Exposure: East

Altitude: 140 meters above sea level

Distanza dal mare: 30 km

Type of plant: non-intensive to allow greater vigor of the plant, the maximum amount of radiant energy without reciprocal shadowing between adjacent plants

Thermal band: mild winters and dry, temperate summers. Persistent winds from the sea.

Cultivation operations: grubbing-up of roots of the arboreal plants at the base of the tree, rescue irrigations, placement of organic solutions in the month of April-May for every 3-4 trees that push the fly away from the olive tree.

Request a quote

Emmè Web Agency
Chiama Dove Siamo Whats App