This organic monovarietal Bosana extra virgin olive oil is produced in the limestone hills at the foot of the rocky promontories typical of the coast.
Organoleptic characteristics of Meliddu Bosana extra virgin olive oil
An evo oil of an intense golden yellow colour with greenish reflections.
NOSE PROFILE: medium fruity, herbaceous type, with hints of almond, artichoke and aromatic grass.
TASTE PROFILE: medium intensity spicy and bitter, with hints of thistle and artichoke.
Characteristics of the olive grove
Olive groves are located in areas that benefit from optimal sunlight exposure and refreshing sea breezes.
Age of the trees: historical olive groves over 400 years old and younger olive groves.
Certified organic olive groves: no chemical fertilisers or synthetic pesticides are used.
Olive processing in a very short time
The olives are harvested at the right ripening time. The olives are then processed by hand and with the help of assistants in the new in-house mill within a maximum of 2/3 hours of harvesting. Processing takes place under vacuum, so that the olive paste does not come into contact with oxygen, and at a maximum temperature of 23-24°C to obtain an oil that is effectively cold pressed.
Filtering with modern technology
To avoid fermentation and preserve the best organoleptic characteristics of the oil over time.
Storage
Before being bottled, the oil is stored in stainless steel containers in suitable rooms at a controlled temperature of between 14°C and 16°C. Conservation under nitrogen to maintain the high quality of the oil over time.
