Extra Virgin Olive Oil “Ducato” – 5lt Tin Can


In stock

Superior category olive oil obtained directly from olives and solely by mechanical methods and with cold extraction.

Fruity and balanced

In stock

SKU: lt5000 Category: Tags: ,


Oil Name: DUCATO
Classification: Superior category Extra Virgin Olive Oil obtained directly from olives and solely by mechanical procedures – cold pressed in Italy from olives grown in Italy
Harvest: 2021/2022
Harvest zone: Loc. Castellocchio di Eggi, Spoleto (PG) UMBRIA, Italia – UMBRIA DOP production zone, geographical mention of the Assisi Spoleto hills
Altitude: 350 m
Terrain: Hilly soil, typically rocky, mild climate
Variety (cultivar): Moraiolo, Leccino, Frantoio
Harvest period: October – November (at the beginning of veraison, ripening of the drupe)
Harvest method: Directly from the plant by hand and/or beating with pneumatic rakes.
Olives and leaves fall on large nets placed on the ground and then are placed in perforated plastic boxes
Extraction time:Within 24 hours from harves, to ensure maximum freshness
Extraction method: The milling process is carried out at a non-owned mill a few km from the company, wich uses a continuous cycle crusher with controlled temperature and a cold centrifugal extraction.
Storage: In stainless steel containers stored in a controlled temperature environment.
Color: Greenish with golden reflections, clear
Aroma: Very armonious, with fruity vegetal aromas, with clear herbaceous connotations.
Taste: Velvety and round, has good fluidity and vegetal taste, with a pleasant and balanced hint of bitter and spicy, persistent and medium intensity.
Pairings: It expresses its best when used raw, it helps to enhance the flavors of rich and tasty dishes, such as legume soups, game, grilled meats or fish, grilled vegetables, fish carpaccio, meat tartarre, raw vegetables and fresh cheeses.
Storage: Store at a temperature between 12 and 18 °C, in a cool and dry place, away from sources of light and heat.
Durability: 18 months from the packaging date.
Acidity: 0,14% oleic acid.
Acidity is a parameter not perceptible to taste, wich indicates the percentage of oleic acid in an oil and is the main indicator of quality. The lower the value, the higher the quality of the product. The maximum acidity limit for an extra virgin olive oil is 0.80% (EC Regulation 2568/91 and subsequent amendments).
Peroxides: 7 mEq O2/Kg of fatty substance.
Peroxides are the alterations that indicate the oxidative state of the product. As time passes and as the peroxides increase, this phenomenon leads to a state of rancidity, meaning that the oil and fatty substances present within it are subject to a condition of alteration. As a result, the taste and smell of the product changes and becomes less pleasant. Low values indicate low oxidation and greater shelf life. The maximum number of peroxides for an extra virgin olive oil must correspond to 20 (EC Regulation 2568/91 and subsequent amendments).
Size: Ancient green glass bottle: 100ml – 250ml – 500ml – 750ml – Tin can: 1l – 3l – 5l

Nutrition Facts – unit 100g
Calories 900 kcal
3768 kj
Fat 100 g
Monounsaturated 78,4 g
Polyunsaturated 8,4 g
Saturated 13,2 g
Carbohydrate 0 g
Sugars 0 g
Protein 0 g
Sodium 0 g

Additional information

Weight 5,5 kg
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