BioOrto - Monocultivar Peranzana - Organic Italian Extra Virgin Olive Oil - 3 l

BioOrto - Naturally Organic

BioOrto is one of the leading companies in Europe in the production and retailing  of organic fruit and vegetables .It is located in the heart of the Gargano National Park in Puglia and manages over 400 hectares of their lands.

This area is also well know for its traditon with olive oil so alongside with the vegetables, Bio Orto also produce organic extravirgin oil: follows  a strictly controlled process in all its phases to obtain a high quality oil.

The Peranzana variety olives are picked at the right point of ripeness and processed within 24/48 hours in our farm with a continuous system. The BioOrto oil flavour is fruity, with a very balanced taste, very low acidity, elegant that goes well with a wide range of dishes.

Olive Oil

“Peranzana” is a pure cultivar; the organic olive is medium-sized and produces an oil with low levels of acidity and a very balanced taste, making the organic oil ready for consumption as soon as it is extracted, without needing to ripen or be mixed with other oils.

Colour, fragrance and taste of the oil: Intense gold, with elegant green hues, fine notes from the delicate fruity flavour, sweet and intense, soft on the palate, with a grassy aftertaste, hints of almond with spicy notes.

Details

Origin: 100 % italian product

Extraction: Cold extraction

Region: Olive groves in the Apricena agricultural area

Altitude of the olive groves: Approx. 88 m a.s.l.

Planting density: 8 m x 8 m

Pruning:  Polyconic vase

Variety of olive used: 100% Peranzana

Olive harvesting period: October, November

Stage of ripening at the time of harvest: 30% lightly turning colour

Harvesting method: Mechanical rakes and traditional hand picking method

Average acidity: approx. 0.1-0.2%

Average peroxides: 7-8 mg

Bottle weight: 3050 g

Bio Orto Organic Extra Virgin Olive Oil won an award at Biofach in Nuremberg in 2015.

Production of Our Organic Extra Virgin Oil

The individual phases of our organic Extra Virgin olive oil production process are strictly controlled to ensure a high quality extra virgin olive oil.

The olives are harvested at the perfect stage of ripening, and pressed within 24/48 hours.

BioOrto uses a Molinova Serie Oro continuous plant, currently the leading model in the Pieralisi range; designed for batch processing, it is also completed automated for continuous operation.

Following the initial leaf removal phase, the olives progress to the washing phase where all of the soil is removed from the olives and any foreign bodies are discarded. The subsequent phase involves processing the olives using a highly automated pressing and grinding system, set to a constant, controlled temperature of 27°, followed by the extraction and separation phases. The resulting oil is stored in stainless steel silos in controlled temperature environments, before being packaged and bottled.