Organic extra virgin olive oil - OL674

Name: Organic extra virgin olive oil - OL674
Brand: It Alce Nero
SKU: OL674
Availability: OutOfStock

750ml

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The Alce Nero organic extra virgin olive oil is produced exclusively from organic Italian cultivar olives including Coratina, Ogliarola and Carolea that give a green oil with yellow hues and a balanced taste.

The olives used to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters and hot summers and are grown in accordance with organic regulations by around 160 of our olive grower members. The olives are harvested manually and with the help of mechanical facilitators to minimise the damage that the olives may suffer. Once harvested, olives are sent to the press, where the production process begins, transforming the olives into oil by means of cold pressing.

We have always worked to be able to guarantee and inform about the characteristics, origin, cultivation and processing methods of our organic products.

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.

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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

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Images and illustrations on this page are purely indicative.