To appreciate and assimilate its qualities it is recommended to be used raw, for vegetables, soups etc but it is also excellent for cooked and fried foods. Current medical research recommends the use of extra virgin olive oil in diets in order to prevent aging and to protect the body from circulatory diseases, as it is rich in micro constituents, such as polyphenols and tocopherols.<\/p>\n
An excellent product, such as “IL CASTELLO” extra virgin olive oil, is obtained exclusively by using high quality olives, “moraiolo, frantoio, leccino”, all brought to the press immediately after harvest and processed accurately. We need to appreciate the true quality of these products as they are truly unique and irreplaceable.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/6″][vc_single_image image=”197″][\/vc_column][vc_column width=”4\/6″][vc_column_text]\n
The excellent quality of \u201cIL CASTELLO\u201d D.O.P. extra virgin olive oil Umbria – Colli Assisi Spoleto is a unique product, as it is inextricably linked with its territory, traditions and history. A product specification guide highlights the features that the product must have so that it can be eligible for this title. The certification is issued by the Technology Park of Umbria, which after rigorous checks, shall ascertain the requirements of the production. A visual examination shows it has a graduation of colour between a bright green and a golden yellow, it\u2019s fragrance is perceived as an intense fruity perfume. With hints of fresh grass, it has a significant taste, both bitter and spicy, with a pleasant hint of artichoke. Perfect raw on salads, bruschetta, on bean, lentil and vegetable soups, on pasta and rice, for roasting, and for the preparation of braised and grilled red meats.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”25px”][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/6″][vc_single_image image=”203″][\/vc_column][vc_column width=”4\/6″][vc_column_text]\n
For “IL CASTELLO” olive oil to be eligible for the title of extra virgin olive oil DOP \u2013 BIO it must pass tests that certify the authenticity and comply with the standards set by EU Regulation concerning organic products (Reg. EEC 2081 \/ 92, 2092\/91). Extra virgin olive oil from organic farming is an oil obtained from processing harvested olives only from olive groves organically cultivated and therefore embodies all the qualities of an absolutely genuine product. The natural balance of the production cycle is in no way affected by man-made factors. Fertilizers and synthetic pesticides are replaced by natural products. The whole production process, from the cultivation of the plant to bottling is checked and certified by “Soil and Health” and “ICEA” control bodies for protected designations of origin (PDO) and for biological cultivation and processing. (BIO). Its colour is yellow with green highlights, a fruity scent with a floral-herbaceous fragrance . The taste is rich and smooth, a balanced bitter-spicy touch with a hint of almond. Ideal use: on raw vegetables, salads, bruschetta, both raw and in cooking to flavour dishes, soups and grilled red meat.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”25px”][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/6″][vc_single_image image=”202″][\/vc_column][vc_column width=”4\/6″][vc_column_text]\n
The extra virgin olive oil “IL CASTELLO” is produced exclusively from moraiolo, frantoio, leccino olives from our partner companies. To ensure the quality of our oil the harvest is only done by hand, during the months of October-November at the correct time of ripeness and then processed immediately. Therefore, the extra virgin olive oil produced is characterized by low acidity and a high content of antioxidants “polyphenols” and due to the high content of polyunsaturated fatty acids, this precious food can play a protective role in vascular and cerebral circulatory systems. Golden in colour with highlights of green, it\u2019s vegetable fragrance appears to be characterized by a scent of olives and fresh grass, it\u2019s taste is harmonic, fruity with bitter and spicy hints. Due to its full and balanced flavour, it is perfect for many uses, in cooking and at the table, it is certainly ideal with salads, grilled meats and in homemade soups.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=”25px”][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/6″][vc_single_image image=”201″][\/vc_column][vc_column width=”4\/6″][vc_column_text]\n
For “IL CASTELLO” olive oil to be eligible for the title of extra virgin olive oil, DOP \u2013 BIO it must pass tests that certify the authenticity and comply with the standards set by EU Regulation concerning organic products (Reg. EEC 2081 \/ 92, 2092\/91). Extra virgin olive oil from organic farming is an oil obtained from processing harvested olives only from olive groves organically cultivated and therefore embodies all the qualities of an absolutely genuine product. The natural balance of the production cycle is in no way affected by man-made factors. Fertilizers and synthetic pesticides are replaced by natural products. The whole production process, from the cultivation of the plant to bottling is checked and certified by “Soil and Health” and “ICEA” control bodies for protected designations of origin (PDO) and for biological cultivation and processing (BIO). The colour is yellow with green highlights, a fruity scent with a floral-herbaceous fragrance . The taste is rich and smooth, a balanced bitter-spicy touch with a hint of almond. Ideal use: on raw vegetables, salads, bruschetta, both raw and in cooking to flavour dishes, soups and grilled red meat.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n
[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Extra virgin olive oil, in food tradition, is one of the fundamental elements of the Mediterranean diet. The undisputed nutritional value of the chemical composition, the aromas and the organoleptic characteristics make food particularly flavoursome. To appreciate and assimilate its…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"\n