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 Solagri's products
Product photos
Photo Lemon based seasoning
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Extra-virgin olive oil. 0.25cl
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SEASONING WITH A BASE OF EXTRA-VIRGIN OLIVE OIL PDO FLAVOURED WITH SORRENTINE LEMONS PGI
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Composition
About 99% Extra virgin oil "Sorrentine Peninsula" I.G.P. (Geographical Protected Indication)
About 1% oil essential gotten by Sorrento lemons of Geographical Protected Indication
Used 2,4 Kg of lemons like main ingredients for each litre of gotten product.
Origin of the main ingredients
The Sorrentine Peninsula and the Island of Capri.
Weight
1 litre of oil: 910gr.
Guarantee mark and certification: Italian and European (consortium,dop,...)
Certification of the total absence of phospho-organic pesticides, from the Department of
Pharmaceutical Science at the University of Salerno.
Production characteristics
In order to guarantee the high quality of the product in each phase of the production
process from storage to packaging, factors relative to the main ingredients undergo
coordinated controls.
The olives are harvested at the right stage of maturity, evaluated according
to the type, the type of pedoclimatic enviroment, and the cultivation methods used.
During processing, wich occurs within 12 hours after harvesting, only whole olives,
meaning that have not been attacked by olive flies, and are not frozen, crushed or mechanically
damaged, are used. In particular, the system of extraction is done in a continuous cycle
at a low temperature, that is, cold-pressed.
The preservation of the oil is carried out in such a way that the quality of the oil product
is manteined unaltered. This phase is carried out in stainless steel vats, at a controlled
tempereture and atmosphere (under nitrogen).
The Sorrento lemons are immersed for al least 96 hours in the oil vats, in order to transfer
the permeating aromas of the renowned lemons of Sorrento, that exalt the organoleptic
characteristics of the oil. the IGP lemons of Sorrento used are without pathological sympoms
such as mold development, and they do not present even localized necrotic marks or damage or
loss of texture.
After the product is filtered, it is put into dark glass bottles that protect the oil from
the light, preserving its quality characteristics.
Production time
Harvesting and processing involving biological production of olives: from 1 October to 31 December.
Duration and condition for storage
Expiration: 18 month from the date of bottling.
Storage conditions: a cool and dry place.
Recommendations for use
Perfect for both salty and sweet dishes, it is particulary recommended for fish and shellfish
dishes, salad, cooked and raw vegetables, legumes, etc.
Type of individual packaging of product (bottle, jar, glass, plastic, cardboard) dimension and weight
Carton containing n. 6 bottles
Dimensions: 18 x 12 x 30 height
Weight: 3.81 Kg
Pallet containing n. 160 cartons (= n. 960 glass bottles)
Dimensions: 80 x 120 x 150 height
Total Weight: 680 Kg
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