Organic extra virgin olive oil - OL250IN

Name: Organic extra virgin olive oil - OL250IN
Brand: It Alce Nero
SKU: OL250IN
Availability: OutOfStock

250ml

Discover more details

Alce Nero organic extra virgin olive oil is made exclusively from organic Italian olive cultivars.

Olives we use to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters and hot summers; they are cultivated in compliance with organic farming regulations by approximately 160 member olive farmers. Olives are harvested by hand and with the help of mechanical equipment, to minimise damage to the fruit. Once harvested, they are sent to the press, where the production process begins, transforming the olives into oil by means of cold pressing. Alce Nero extra virgin olive oil has a green yellow reflex and a well balanced flavour.

It is ideal for seasoning cooked and raw vegetables or it can be used for pasta and sauces preparations. On the new back label you can find a new qr code with all the information on the product orgirin and nutrition facts. The extra virgin olive oil in 250ml packaging has a special anti-refill cap that allows the exit of the oil, but through an internal system it does not allow refilling the bottle.

Legal name

Organic extra virgin olive oil
Ingredients

Organic extra virgin olive oil.
Conservation method

Store in a cool place, away from light and heat sources.
Place of production

Produced at the factory in: Via Torre d'Argero,11 - Bitonto (BA), Italy
Average nutrition declaration per 100 grams
- Energy :3478kJ/828kcal
- Fats :92g
  
  of which saturated :14g
- Carbohydrates :0g
  
  of which sugars :0g
- Fibre :0g
- Protein :0g
- Salt :0g

It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.

Narrative Label

Alce Nero extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, for a green oil with yellow reflections. Ideal on raw and cooked vegetables, in soups and on grilled fish.

Alce Nero extra virgin olive oil is rich in unsaturated fats. Replacing saturated fats with unsaturated fats helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.

The olives used to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters, hot summers and the presence of calcareous soil; they are grown in compliance with organic farming regulations by approximately 160 olive farmers who are partners of the brand.

In accordance with organic farming regulations, no chemical treatments are used. Fertilisers are of organic origin, so there is no soil impoverishment or water table pollution. The land is fertilised with organic fertilisers and using the green manure technique. To combat insects that can damage the health of the plant (the olive fruit fly presents the greatest risk), only natural products such as copper or bait are used, attractive to those insects.

The olives are harvested between October and January when they have reached the right level of ripeness. Mechanical tools are used to facilitate the harvesting.

Characteristics

Alce Nero extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, for a green oil with yellow reflections. Ideal on raw and cooked vegetables, in soups and on grilled fish.
Alce Nero extra virgin olive oil is rich in unsaturated fats. Replacing saturated fats with unsaturated fats helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.
Area

The olives used to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters, hot summers and the presence of calcareous soil; they are grown in compliance with organic farming regulations by approximately 160 olive farmers who are partners of the brand.
Cultivation

In accordance with organic farming regulations, no chemical treatments are used. Fertilisers are of organic origin, so there is no soil impoverishment or water table pollution. The land is fertilised with organic fertilisers and using the green manure technique. To combat insects that can damage the health of the plant (the olive fruit fly presents the greatest risk), only natural products such as copper or bait are used, attractive to those insects.
The olives are harvested between October and January when they have reached the right level of ripeness. Mechanical tools are used to facilitate the harvesting.

Baked spicy carrots

Discover recipe

For your recipe

For all the commitment it requires, organic production does not generate much economic satisfaction, rather there is the gratification of providing consumers with a finished, clean and genuine oil

Discover our producer

For your pantry

Images and illustrations on this page are purely indicative.