RARO "Denocciolato" Extra Virgin Olive Oil 2010

RARO "Denocciolato" Extra Virgin Olive Oil 2010 Reviews

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RARO "Denocciolato" Extra Virgin Olive Oil 2010 Feature

• A most unusual selection, very special
• De-Stoned before pressing
• Ravece and Rotondella cultivars
• Perfect for the foodie or connoisseur
• High polyphenols, low acid, 500 ml

Raro d'oliva extra vergine is an extra virgin olive oil, like no other in our store. This is a denocciolato oil, meaning that the olive pits were removed from the olives before pressing. (Most other producers press whole olives). Denocciolato oils are a rare find, and this one from Salerno in Campania is an excellent find. It comes from Madonna Dell'olivo, the estate of Antonio Mennella, near the Pasetum archeological park.

The front label graphic demonstrates the relative intensities of Fruttato (fruity), Floreale (floral), Amaro (sweet), and Piccante (spicy). The Fruttato and Floreale qualities are more dominant than the well balanced Amaro and Piccante. The olive cultivars are Ravece and Rotondella. Organically produced.

We recommend that you enjoy Raro with the foods of Campania - pasta, salted capers, hot pepper, anchovies, seafood, tomatoes, and buffalo mozzarella. Chicken Cacciatore is another idea. And, of course, salads.

For the number crunchers, the back label indicates an astounding polyphenol level, 519 mg/kg , and a very low acidity level, 0.16%.

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Jul 21, 2011 05:43:04