The Oil
 Olive oil Di Giacomo is very good either for its nutritional qualities or for its taste. Great care put in controlling Spinning (according to the law UNI 10939:01 Extra Virgin Olive Oil). The control on chemical
- phisical and organoleptic parameters guarantees a high quality extra virgin olive oil.
Further studies are continuously made on agricultural methods in order to enhance the aroma and the taste of different oils made from one variety (mono variety oils).
Technical features
Original site: Serre, Postiglione and nearly areas on Alburni Mounts (250/260 sea level in the DOP area Colline Salernitane.
Climate: dry, tempered by Gulf Stream from Salerno. Rain in autumn and in the end of winter. Mean temperature 15/20° C. Infrequent freeze
Cultivar - Olive quality: Rotondella, Carpellese, Frantoio, Nostrale,
Leccino.
Harvest: hand stripping from the three.
Spinning:integral and continuous made with granite grindstone and finishing machine.
Organoleptic Features
Look:clear, green with light yellow touches.
Flavour:fructate of green olive, with smells of grass and flowers.
Taste:decided and persistent, pleasantly bitter and spicy, well balanced, fluid on average.
Chemical-phisical features
Acidity:free oil acid is 0,3% equal or bigger for 100g K232, K270 and there are conform polyphenols.
Uses
It is very good with soaps, pizzas, “bruschette” or grated bread, fish and roast meet.
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