Monocultivar taggiasca extra virgin olive oil 0,5 L DOP
Original price was: €16.50.€14.50Current price is: €14.50.
From a careful selection of olives harvested only in certified olive groves comes the PDO Monocultivar Taggiasca Maixei oil. Our oil, golden in colour with shades of green, is obtained exclusively by cold pressing. Pleasantly fruity with hints of artichoke, aromatic herbs and sweet almond aftertaste, typical of the Riviera Ligure dei Fiori. Delicate with hints of bitterness and sweetly spicy on the finish, our oil is perfect for enhancing the flavours of your dishes, without covering them up.
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Description
NUTRITIONAL INFORMATION
Taggiasca Extra Virgin Olive Oil contains 95-98% triglycerides, phospholipids and chlorophylls and 2-5% fat-soluble substances (hydrocarbons, alcohols, polyphenols, vitamin E). Monounsaturated fatty acids are prevalent in Taggiasca: oleic acid average content is between 70 and 80 per cent. Giving consideration to minor components, extra virgin oil is characterized by a typical bitter and spicy taste, due to the antioxidant phenolic compounds. These derive from natural elements present in the olive, such as oleuropein and pinoresinol: substances that have protective properties on our vascular and cardiovascular systems. In addition, the bitter phenolic substances protect the olive oil against rancidity, an oxidative process that occurs over a longer or shorter period of time during storage. The amount of polyphenols in our Maxei olive oil is higher in hilly areas than in coastal areas and therefore varies depending on the altitude of the cultivation.
HEALTH PROPERTIES
Extra virgin Taggiasca olive oil has the following beneficial effects on the body: it reduces LDL cholesterol; lowers blood sugar; increases the HDL fraction of total cholesterol; has an antioxidant effect; prevents cardiovascular diseases; protects against tumors; limits the effects of cellular ageing.
METHODS OF USE AND COMBINATIONS
The peculiarity of Taggiasca Maixei Extra Virgin Olive Oil is in its lightness, due to its low acidity and its fruity, particularly sweet flavor. Visually, the olive oil is veiled and straw-yellow colored; its aroma is intense with a clear hint of fruitiness; in the mouth is delicate and rounded. It gives a touch of authenticity to seafood dishes, meats and sauces. It is especially suitable as a raw condiment.
