HOW IT IS BORN:
THE SAN GIROLAMO
The olives, free of pesticides and chemical fertilizers, are harvested manually. The goal is to control quality standards, minimizing the time (less than 12 hours) between harvesting and processing the fruit into a finished product. During pressing, malaxing and centrifugation the temperature never exceeds 27 ° C.
This is of fundamental importance to avoid oxidation of the product and to obtain a high quality EVO oil, which preserves all the organoleptic characteristics (perfume, color, taste and aroma) and the antioxidant properties of the fruit. In this way, an extra virgin olive oil is obtained that complies with EU directives.
In fact, although the yield of the oil during cold processing is lower, it guarantees a higher quality product, with more fruity and vegetable notes and a decrease in acidity.
Finally, it is placed in various stainless steel tanks in the temperature-controlled storage room, waiting to be bottled and marketed, through economical and controlled shipments, all over the world. Thus was born the San Girolamo oil.
OUR OLIVE CULTIVAR:
LA DOLCE DI ROSSANO
Our extra virgin olive oil San Girolamo, a single variety of Dolce di Rossano, in addition to being the symbol and cultural heritage of our land, stands out for its quality and its characteristics. Our Dolce di Rossano cultivar has a high content of vitamin E and polyphenols (natural antioxidants).
It has a yellow-gold color with green reflections, while to the nose it is intense with an essence reminiscent of freshly mown summer grass. The taste, on the other hand, turns out to be decisive and balanced between a bitter and a pungent scent, slightly fruity, with notes of fresh almond, artichoke and tomato that complete the aromatic notes of our product.
Advice: San Girolamo is ideal accompanied with toasted bread, roasts, grilled meats, soups, salads, steamed vegetables, raw seafood.
