Cappuccini Basil

Ingredients

Extra virgin olive oil and fresh basil

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First Pressing

Olives and fresh basilare hammer pressed at a rate of 2800 – 4800 RPM

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Malaxation

At a constant temperature of 24°C under a controlled nitrogen atmosphere

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Storage

In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.

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Price

20,00

CAPPUCCINI BASIL

HOW IT IS MADE

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Estraction

Using a two-phase decanter with automatic drum refrigeration, to maintain a constant temperature in the oil throughout the extraction stage, with the possibility of extracting oil from the decanter or centrifuge.

Filtration

The oil is filtered immediately after extraction by means of a plate filter.

Sensory Analysis

Rich, warm and complex, complemented by hints of vegetables Fresh and rich of flavours.

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