Sabrina Cooking Oil Available variants Pouch 12x1L, Pouch 6x2L, Pouch 24x450ml. Product is Manufactured by PT Lion Wings.
Sedaap Cooking Oil Available variants Pouch 12x1L, Pouch 6x2L, Jerry Can 4x5L, Jerry Can 1x20L. Product is Manufactured by PT Lion Wings.
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
"Technical features Cultivar: nocellara dell Etna, nocellara del Belice; area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500-800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continous cold extraction in the same day after the harvest Tasting notes Colour: green with slice of gold bronwd; smell: medium fruity with hints of grass and green tomato; taste: with notes of bitter and persistent spicy Best to consume: With rave food, roasted red meat and beans Packaging: bottle 0.50 l and on request tin 3/5 l"
"Technical features Cultivar: nocellara dell Etna, nocellara del Belice; area of production: the slopes of a Mount Etna and Simeto Valley; plantation height: 500-800 mt on sea level; free acidic content % of oleic acid: from 0.20 to 0.50; harvest method: by hand; harvesting period: early harvest; pressing method: continous cold extraction in the same day after the harvest Tasting notes Colour: green with slice of gold bronwd; smell: medium fruity with hints of grass and green tomato; taste: with notes of bitter and persistent spicy Best to consume: With rave food, roasted red meat and beans Packaging: bottle 0.50 l and on request tin 3/5 l"
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
"Technical features: Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40; Tasting notes Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
The name "Valdenvero" comes from the town of VALDepe as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepe�±as and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year. We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.
The name Sierra Prieta comes from a place full of centenary olive trees with large productions. It is the result of many years of experience, a long tradition and passion in the world of the olive grove. The olives are harvested in the months of November and December. Therefore, it is an oil produced from more mature olives which make it an oil with a lighter, fruity flavour but equally excellent. It is an oil with a ripe fruity flavour predominating at the olfactory level with hints of tomato, ripe fruit and green leaves. Its entry into the mouth is sweet, with a light bitterness and a slightly more intense spice that accompanies it, making it a very balanced and pleasant juice.
Edible oils like palm oil, wood chips, frozen chicken, copper cathodes, soybean, used cooking oil, uco.
Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects.
