In the past, olive trees were planted in the hills of Abruzzo to demarcate properties. And that’s why even today there are still a number of old, beautiful trees on the extensive lands of the Azienda Agricola Emidio Pepe. It would be a terrible shame to let those olives go unused – after all, they are all old, native varieties representative of the Abruzzo region: Frantoio, Leccino, Tortiglione, Dritta and Pendolino.
Typical of the flavor profile of these varieties is that they combine bitterness and fruit. Every year they are harvested by hand and then pressed in a nearby plant. The harvest is taken to the mill the same day to preserve acidity and quality. The olive oil is unfiltered, so there is a slight sediment at the bottom. This is a sign of a high quality oil.
Italian olive oil extra, quality class
|calories||3446 kJ / 824 kCal|
|total fat||91,6 g|
|saturated fat||13 g|
|total carbohydrates||0,0 g|
|total sugars||0,0 g|