EXTRA VIRGIN OLIVE OIL COUPAGE VALLEY RICOTE IN PET
EXTRA VIRGIN OLIVE OIL COUPAGE VALLEY RICOTE IN PET
EXTRA VIRGIN OLIVE OIL COUPAGE VALLEY RICOTE IN PET
EXTRA VIRGIN OLIVE OIL COUPAGE VALLEY RICOTE IN PET

Description

EXTRA VIRGIN OLIVE OIL COUPAGE VALLEY RICOTE

(IN PET)

Wonderful extra virgin oil. Prepared with following the process of

"Cold extraction".

This process ensures that a supreme quality is achieved.

  A delicious, healthy and natural oil that  you will love!

Extra virgin olive oil coupage "valley ricote" (pet)

6,88 € VAT incl.
Within EU
6,88 € VAT not incl.
Outside EU

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Characteristics
ProductionProduction:Made at low temperature, between 20º and 28º. The cold extraction process produces a lower amounts of olive oil, but at a superior quality and sets it apart from the other type of productions
VarietyVariety:Coupage (selection of different varieties)
OriginOrigin:Valle de Ricote (Murcia)
Container sizeContainer size:PET (Polyethylene terephthalate): 5 Liters, 2 Liters and 1 Liter
 
More info

aceitunas-coupage

EXTRA VIRGIN OLIVE OIL COUPAGE "VALLEY RICOTE"

VARIETY COUPAGE “the art of mixing oils”

The olive oil “coupage” is the oil obtained from different varieties of olives in different proportions. It should be made clear that the mixture of different varieties of olives in the grinding process does not worsen its quality. On the contrary can enhance it.

The goal is to achieve similar organoleptic characteristics in all the production. The advantages of the Coupage is to guarantee a "specific flavor" based on the quantities and the varieties selected at the tasting table.

IS THER EXTRA VIRGEN “COUPAGE” OLIVE OIL?

As we explained earlier, in an olive oil “coupage” the mixture of olive varieties is made in the grinding process. Therefore, the determining factor whether the extracted oil will be extra virgin is the degree of acidity of the resulting olive juice.

This means that in no case the mixture of olive varieties will determine the quality of the oil. The determining factor is the degree of acidity and the tasting table.

Extra virgin oil is of the highest quality and should never exceed 0.8º acidity. Its qualified tasting note should also be equal or higher than 6.5. (10 is highest)

METHODS OF MANUFACTURE COUPAGE

The most traditional method is the extraction by pressure, where the olive is placed in a press and by mechanical force the oil is extracted. It is the best way to do it. Although some parts of the industry use this method, it is rather complex and gives a low performance.  Therefore, it is almost not used.

CONSERVATION

This variety is quite stable for storage, although it is always advisable to keep it stored in a cool place without direct exposure to sunlight.

Aceite valle de ricote

 
Nutritional info.

NUTRITIONAL VALUES

Average values per 100g.

Energy value kj:

4073  kJ

Energy value kcal:      

971.0 kcal

Carbohydrate:

00.0   g.

Of which sugars:

00.0   g.

Proteins:

00.0   g.

Fats:   

98.8   g.

Of which Saturated:   

19.0   g.

Salt:    

0.00   g.

Fibre:  

0.00   g.

 
Certificates

certificado-ifs-aceite-valle-de-ricote

calidad-agroalimentaria-murcia

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