Trappeto di Caprafico Extra Virgin Olive Oil DOP Colline Teatine Bio 500ml

Medium Fruity

Extra Virgin Oil 100% Italian, achieved exclusively from centuries-old olive trees. The oil is manufactured with the conversion of the olives within 4 hours after the harvest.

Aroma:

it shows extremely interesting for the great fresh and green fruity fragrance, the perfumes are arugula and grassland.

Taste:

to the palate it offers a great balance of flavor between bitter and pungency. The aftertaste reminds of swathed grass and tomatoes.

Awards and Honors:

Ercole olivario 2014 - 2° Classified Intense Fruity category PDO
Ercole olivario 2014 - special mention best ORGANIC
Orciolo d'oro 2014 - 1° Classified Medium Fruity category PDO
Orciolo d'oro 2014 - 2° Classified Light Fruity category PDO
Sol d'oro 2014 - Remarkable mention category Organic
Bio press 2014 - 1° Classified Light Fruity

Uses:

it is particularly great with legumes' soups, hulled wheat and barley. Perfect also for combinations with raw fish, sliced beef with cooked au gratain vegetables.

19,80 €

This product is no longer in stock

Ratings

  • 95 / 100
    ProducerTrappeto di Caprafico
    RegionAbruzzo
    OriginCasoli - Chieti
    Altitude450m
    Olive Oil TypeMedium Fruity
    Olive varietiesGentile di Chieti, Intosso
    Harvest TimeOctober
    ExtractionContinuous cold cycle
    Oil mill ownedyes
    Colorgreen with golden reflections
    Acidity0.18%
    Containerdark glass
    Size500ml
    Organicyes
    Harvest year2017
    Harvest formhand picking and mechanical harvesting
    Polyphenols247 mg/kg
    Peroxide3
    Dopyes

    In Abruzzo, near the Maiella National Park, is produced the Extra virgin olive oil of Trappeto of Caprafico at an altitude of 420 meters. 
    The company was founded in 1874 and acquired its current name in 1948 when it was equipped with an oil mill (Trappeto). 
    The cultivation of the more than 3500 olive trees, all of the property, and aged between 60 and 130 years old, is influenced by the proximity of the pristine nature of the Maiella massif that affects the climate by creating a true oasis climate particularly suitable for the cultivation of olive trees. 
    The olive harvest usually starts in the second week of October to be completed within the month of November, and is done entirely by hand only with the help of rounded and nets. The olives are then manufactured in a traditional mill and cold-pressed in a mill in a continuous loop, so soon after harvesting the olives are pressed immediately and defoliant. The preservation is made in stainless steel containers saturated with nitrogen to prevent the oxidation process. 
    Since 2004 the company Trappeto of Caprafico is certified organic across the surface.

    Awards and Honors:
    Ercole OLIVARIO 2014 2° Classified Intense Fruity PDO Category
    Ercole OLIVARIO 2014 Special Award Best Organic
    Orciolo d'oro 2014 1° Classified Medium Fruity PDO Category
    Orciolo d'oro 2014 2° Classified Light Fruity Organic Category
    Sol d'oro 2014 Mention Organic Category
    Bio Press 2014 1° Classified Light Fruity
    Sol d'oro 2014 3° Classified Light Fruity
    Guida Merum 2014 2 Hearts
    Los Angeles International Competition 2014 Best of Class Gold
    Guida Gambero Rosso 2014 3 Foglie
    Guida Slow Food 2014 Chiocciola

    Read more about Trappeto di Caprafico >>>

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