RACEMI
Company / Producer:Pasquale La Notte
Country of production:Italy
Extra Category:None
Polyphenol Content:906 mg/kg
EVOO Cultivars:Coratina
EVOO Intensity:Strong
Imported in Japan:No
Category:Monovarietal
Flavoured:No
Description:
FRUTTATO INTENSO
RACEMI
"Olive with Racemes (a raciuoppe)" was the first name given to the "CORATINA" cultivar by Prof. Girolamo CARUSO of the University of Pisa in the third volume - Monograph of the olive tree - of his encyclopedia (10 volumes) published by UTET in 1883.
Extra virgin olive oil - monocultivar - "CORATINA", extracted from healthy, well-nourished drupes, at the perfect point of ripening, harvested only with shoulder shakers, without the use of rods, and milled as quickly as possible to avoid fermentation, mold formation, and overheating.
Due to its very low Acidity (0.15), minimal number of Peroxides (3.0), and high content of Polyphenols (738 mg/lt.), which make it a natural medicine, RACEMI EVOO has obtained significant recognition in international and national competitions.
The sensory evaluations, to which it has been repeatedly subjected by multiple panels during selections, have highlighted its excellent organoleptic qualities, its fruitiness and balance.
A renowned Panel leader of a Tasting Committee recognized by MIPAAF, expert in organoleptic evaluation of extra virgin olive oils, Expert and Technical Consultant at the Court in olive oil matters, and University professor has defined RACEMI oil as follows:
"Extra virgin olive oil with a yellow color with green reflections and a clear appearance. Intense green fruity, ample and enveloping, with prevalent vegetal notes of leaf, almond, artichoke, green apple, and aromatic herbs. On the palate, hints of chicory, arugula, and freshly cut grass are added. Medium bitter and peppery in great balance. Excellent harmony and persistence."
RACEMI
"Olive with Racemes (a raciuoppe)" was the first name given to the "CORATINA" cultivar by Prof. Girolamo CARUSO of the University of Pisa in the third volume - Monograph of the olive tree - of his encyclopedia (10 volumes) published by UTET in 1883.
Extra virgin olive oil - monocultivar - "CORATINA", extracted from healthy, well-nourished drupes, at the perfect point of ripening, harvested only with shoulder shakers, without the use of rods, and milled as quickly as possible to avoid fermentation, mold formation, and overheating.
Due to its very low Acidity (0.15), minimal number of Peroxides (3.0), and high content of Polyphenols (738 mg/lt.), which make it a natural medicine, RACEMI EVOO has obtained significant recognition in international and national competitions.
The sensory evaluations, to which it has been repeatedly subjected by multiple panels during selections, have highlighted its excellent organoleptic qualities, its fruitiness and balance.
A renowned Panel leader of a Tasting Committee recognized by MIPAAF, expert in organoleptic evaluation of extra virgin olive oils, Expert and Technical Consultant at the Court in olive oil matters, and University professor has defined RACEMI oil as follows:
"Extra virgin olive oil with a yellow color with green reflections and a clear appearance. Intense green fruity, ample and enveloping, with prevalent vegetal notes of leaf, almond, artichoke, green apple, and aromatic herbs. On the palate, hints of chicory, arugula, and freshly cut grass are added. Medium bitter and peppery in great balance. Excellent harmony and persistence."