 Italy Sicily productEXV olive oil "マラッコ" 750 ml ★ Of "カルチョーフィ" (artichoke) is The fruity aftertaste that is mild to be fragrant ★ There is little bitterness, and fruity さが stands out and is finished in the taste of the Japanese taste ★ It is high quality and spends a frank throat with acidity less than 0.1% ★ It is handy, and the price is most suitable for a guide of the high-quality olive oil for the omophagia, too!
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★Olive oil for fruity さ ★ omophagia that I held down bitterness with decent prices
Italy extra virgin olive oil "マラッコ (Marracco)" from Sicily 750 ml
Product Information
 Three kinds of olives which were brought up in the rich soil where sea breeze of the Mediterranean Sea rustled in under the westernmost district of Italy Sicily, gentle hilly areas among the トラーパニ Valley, the hot sun: Che RAS aura, ノチェッラーラ, ビアンコリッラ. I blended three kinds with exquisite balanceD.O.P.(protection designated place of origin name)Authorized extra virgin olive oil is この"マラッコ(Marracco)"です. The characteristics of each olive are as follows:
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 With the olive which check only a high-quality thing without the wound elaborately one by one, and pick up a hand, and was done being fresh; is 搾油 for less than 24 hours. I keep the freshness by the low temperature cold press manufacturing method compressing at temperature less than 30 degrees and perform a decanter of nature afterwards without using the filter by a stainless steel tank of the nitrogen filling to prevent the oxidation. In addition, I do 搾油 every kind to slightly vary in the crop time when three kinds of olives are most suitable each. It is right craftsmanship to blend olive oil different in the kind with the taste that is best matching to be fragrant. It is a manufacturer"ガルッフォ(Galluffo)A company"の president, Mr. ガルッフォ are professionals of the tasting that the panelist acts as in an olive oil tasting council. |
 "マラッコ(Marracco)"Oh, it is declared with Academy Award of the Italy olive oil worldエルコーレ オリヴァリオ(Ercole Olivario)"Accomplished で runner up; and the contest by Italian epicuresオルチオーロ ドーロ(Orciolo d'Oro)"It is held in や Switzerland ZurichInternational olive oil award(International Olive Oil Award)"It is においても, the regular customer of the competitive show that almost gets a prize in every year. いわゆる"High quality"It is similar for にExtra virgin olive oil for the omophagiaIn の,Price reasonableとなっておりますが, the quality are globally already certified.The acidity is less than 0.1%Is full of と; and the low acidity (as for the condition of the EXV olive oil acidity less than 0.8%). Of course the freshness is fresh juice itself of 100% of olives. Because there is not it like oil, it is most suitable for omophagia. When I just rank baguette bread and sprinkle it to salad and use it for fragrance charge accounts of the finish of the grill dish,"マラッコ(Marracco)"Original; can enjoy mild taste and fragrance while being fruity. When they use it for heating and cooking it, a grill or the pasta of fishery products are suitable for a dish enjoying delicate taste in particular. In addition,The affinity with the soy sauce is outstanding, tooTherefore this product and soy sauce"One to one"I mix it at the の ratio and run to tofu served cold, and I sprinkle it to white-fleshed fish for the sashimi, and Japanese style carpaccio can have it at all deliciously even if I do it. |
| The place of origin | Italy Sicily トラーパニ |
| Manufacturer | Azienda Agricola Galluffo (アツィエンダ Aguri cola ガルッフォ) company |
| Kind | Extra virgin olive oil (70% of Che RAS aura classes, ノチェッラーラ class 20%, ビアンコリッラ class 10%) |
| Certificate of origin | Valli Trapanesi D.O.P. (ヴァッリ トラパネージ D.O.P.) [a certification organization: at Camera di Commercio I. A.A. - Trapani] |
| Crop time | November, 2008 |
| Crop method | Hand knob |
| 搾油方法 | Cold press |
| Filtration method | Non-filter (no filtration) |
| Inner capacity | 750 ml |
| The expiration date | July, 2010 |
| Preservation method | I avoid direct rays of the sun and save it at normal temperature |
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At first you fully soak these olive oil in baguette bread, and, as a substitute for butter, please have it. Rich taste and the taste with the fragrance that nature of the Mediterranean Sea brought up come straight.
I am only to be expected to salad, and mix it with soy sauce at the rate of "one to one" and is very delicious even if I run to sashimi and tofu served cold! The good-quality olive oil has very good affinity with the soy sauce, too. In everybodies, please find the taste of the new family.
In addition, oleic acid creating good cholesterol is included in olive oil abundantly and it is superior one providing it to reduce only bad cholesterol at the same time and is prevented arteriosclerosis, myocardial infarction. There are really the statistics data that the people of the Mediterranean Sea coastal area living mainly on olive oil have little myocardial infarction! Butter and salad oil usually recommend it to a person called Maine!