Bonsecco extra virgin olive oil is from the Maremma coastal region of Tuscany in Italy and is made of 40% Pendolino, 35% Leccino and 25% Frantoio olives.
Flavor: delicate - grassy - fresh Color: soft green and lighter yellow over time Aroma:fresh and light Application: cold and hot (up to 350°F) Polyphenol Count: 260 Acidity: <0.22% Region: Tuscany Maremma area - Bibbona/Cecina Estate: Oleificio Alta Maremma srl Olives: Pendolino (40%), Leccino (35%), Frantoio (25%) Pick: handpicked and mechanically (10/21/21)
Bonsecco extra virgin olive oil is characterized by a fruity, harmonious and sweet flavor that makes it very suitable as a general purpose kitchen oil. To retain its flavor it is best to add it to dishes at the end. Delicious with desserts, vegetables, meat and fish or naturally for Oil & Vinegar’s bruschetta herb mixes and dippers. The olive oil combines well with our IGP Balsamic of Modena, Raspberry Vinegar, Tomato Pulp Vinegar, and Fig Vinegar.
Dressing tip: 1/3 vinegar, 2/3 olive oil. This can obviously be adjusted to fit different palates.
The olives are harvested in October and November, and cold pressed a couple of hours later. Pressing the olives the traditional way optimally retains their flavor creating a high-quality olive oil with low acidity.
The olives are traditionally cultivated without fertilizer and pesticides. The latter are unnecessary thanks to the silty sea breeze that keeps insects away. Tuscan soil, the sea breeze and the various species of grass under the trees give the olives their typical smell and flavor.
Our Bonsecco EVOO also won a Silver Award at NYIOOC 2018!
|This product contains:|
|Nutritional Table US|
|Value per 15.00 ML|
|Standaards per container||16 PCS|
|Calories from fat||130 CAL|
|Total Fat||14.0 G|
|Saturated Fat||2.0 G|
|Trans Fat||0.0 G|
|Total carbohydrate||0 G|
|Dietary fiber||0.0 G|
|Vitamin A||0 %|
|Vitamin C||0 %|
Check how this product is used in following recipes
More inspiration for the kitchen?
View all Oil & Vinegar recipes here