Our "Tunnaliva" EVO oil
Physical and chemical characteristics
Nutritional characteristics
Organoleptic characteristics
How to use "Tunnaliva" EVO oil
Physical and chemical characteristics
Olive variety
"Nocellara del Belice" EVO oil is mainly composed of triglycerides (concentrations around 98-99% with a prevalence of oleic acid). It belongs to the class of extra-virgin oils with an acidity lower than 0.3% and a peroxide rate lower than 7 meq O2 / kg.
Nutritional characteristics
Organoleptic characteristics
EVO oil from "Nocellara del Belice" olives has a color that ranges from intense green to golden-yellow.
EVO oil from "Nocellara del belice" olives has a medium intensity fruity green olive smell with notes of almond, green tomato and tomato leaf, artichoke and aromatic herbs.
"Tunnaliva" EVO oil has a flavor that balances medium intensity fruitiness with bitter and spicy vegetable notes in a harmonious way. The aftertaste is fresh and persistent.
Sensory analysis
How to use "Tunnaliva" EVO oil
AS SEASONING
IN COOKING
Sensorial reviews
ORGANOLEPTIC SENSATIONS
Visual: Clear, dense, emerald green.
Olfactory: Quite intense, excellent, vegetable, balsamic, tomato, cut grass, almond, artichoke and basil.
Gustatory: Quite intense, structured, tomato, olive, almond and chard.
Final remarks: Balanced, excellent, harmonious and fragrant.
EXCELLENT OIL
Qualitatively, the oil is medium fruity with an excellent vegetal and balsamic bouquet, a pleasant and balanced sensation of bitter and spicy is perceived in the mouth, in the finish the oil is harmonious and fragrant.
Dishes
Semi-structured dishes, Pasta alla Norma, Nocella with tomato, Grilled swordfish, Spaghetti allo scoglio, Legume soup, Pasta with sauce and meat, Red pizza
Olive variety
"Tunnaliva" EVO Oil is an extra-virgin olive oil made up 100% of olives belonging to the Nocellara del Belice variety, one of the most popular and well-known cultivars in Sicily.
Chemical characteristics
"Tunnaliva" EVO oil is mainly composed of triglycerides (concentrations around 98-99% with a prevalence of oleic acid). It belongs to the class of extra-virgin oils with an acidity lower than 0.3% and a peroxide rate lower than 7 meq O2 / kg.
Organoleptic characteristics
"Tunnaliva" EVO oil has a color that ranges from intense green to golden-yellow.
"Tunnaliva" EVO oil has a medium intensity fruity green olive smell with notes of almond, green tomato and tomato leaf, artichoke and aromatic herbs.
"Tunnaliva" EVO oil has a flavor that balances medium intensity fruitiness with bitter and spicy vegetable notes in a harmonious way. The aftertaste is fresh and persistent.
Nutritional characteristics
VITAMIN E
The content of vitamin E is significant. This substance has antioxidant properties capable of fighting free radicals and promoting cell renewal.
OLEIC ACID
"Tunnaliva" EVO oil is rich in oleic acid belonging to the family of highly digestible monounsaturated fats capable of promoting the reduction of cholesterol and blood sugar.
POLYPHENOLS
High is the content of polyphenols, natural antioxidant species, known for their beneficial properties in reducing the risk of cardiovascular diseases.
How to use "Tunnaliva" EVO Oil
AS SEASONING
Ideal for dressing any type of mixed salad, boiled vegetables, lentils or beans soups, minestrone soup, raw fish, to enhance the flavors without covering them.
IN COOKING
Excellent to prepare seasonings of fish and meat first courses and roasts. It can also be used for frying but the smoke point must be kept under control.
