Pairings Ogliarola EVO oil
We recommend using Ogliarola EVO oil to season:
- raw and cooked fish dishes
- shellfish, white meats and fresh cheeses
- salads with celery and apple
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The oil produced from the Ogliarola variety is medium-fruited, therefore more intense than other Apulian oils such as Leccino, for example, and decidedly less fruity than Coratina.
The bitterness and spiciness are very balanced, which makes it an oil capable of combining aroma and body. Smelling it is a real pleasure and it is of medium intensity, with a typical almond scent.
Ogliarola oil is usually golden yellow in color with light greenish reflections, quite viscous.
Bitterness and spiciness are very balanced.
The harvest period is set between October and January. After harvesting, the Ogliarola olives are processed in the mill with the cold extraction technique.
This technique allows to preserve all the organoleptic characteristics, including minerals and antioxidant substances. The result is a superior EVO oil.
โฌ16,20 โฌ42,00
โฌ12,96 โฌ33,60
Ogliarola EVO oil belongs to the prized Monocultivar category (pressed from a single variety of olives) and, even in small doses, manages to give a unique character to any dish, adding a touch of Apulian atmosphere.
Extra virgin olive oil (EVO)
Ogliarola
Apulia (Italy)
18 months
October / November
MechanicMechanic
Cold
ENERGY 3.389 Kj/824 Kcal, FAT 91g of which saturated 13g, CARBOHYDRATES 0g of which sugars 0g, PROTEIN 0g, SALT 0g
balanced bitterness and pungency
medium intense
golden yellow with greenish reflections
0.3
Yes
250ml, 500ml, 750ml, 3L
We recommend using Ogliarola EVO oil to season:
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Ogliarola EVO oil