Olio Extra Vergine di Oliva

thesis data analysis AREA OF ORIGIN:
Tommasi holdings on the hills of the Valpolicella Classica area and at “Fossa Granara” estate by the Lake Garda

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term paper writer OLIVE VARIETIES:
Leccino and Grignano

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go here PICKING METHOD: stripping by hand

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traditional continuous system. First the leaves are removed and then the olives are milled with cold pressing procedure. The oil is lightly filtered to remove the remaining impurities and after it is sent to underground tanks where it is kept at a constant temperature before being bottled.

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SCENT: fruity and green

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it’s a ideal dressing and it combines well with fish, raw vegetables, italian pastas; it’s also suitable for the preparation of sauces and sweets.

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