RAW MATERIAL Varieties of olives CORATINA, CAROLEA and OGLIAROLA.
ORIGIN Calabria and Puglia.
PROCESSING This product is obtained from Italian olives picked at the right point of ripeness and quickly pressed through a cold extraction process (i.e. at a temperature below 27°C). Several batches of Italian extra virgin olive oils are mixed in a mother batch in order to keep the chemical and organoleptical characteristics of the Basso product consistent and always matching the company standards.
ORGANOLEPTIC CHARACTERISTICS
The final product has got an intense fresh fruity, and a well balanced taste with a medium and persistent bitter and spicy intensity, enriched by pleasant vegetal notes.
NUTRITIONAL VALUES
NUTRITIONAL DECLARATION
for 100 ml
for 100 g
Energy
3389 kJ 824kcal
3700 kJ 900 kcal
Fats of which saturates monosaturates polyunsaturates
91.6 g
13g 69.6 g 9 g
99.9 g
15.4 g 74.5 g 10 g
Carbohydrates of which sugar
0,0 g 0,0 g
0 g 0 g
Proteins
0,00 g
0,00 g
Salt
0,00 g
0,00 g
TIPS FOR USE
These characteristics make it particularly suitable as a dressing for sauces, soups, roasted meats, grilled vegetables and bruschettes.
