Regione: Central – Western Sicily,
Production zone: Cianciana
Altitude: 350-450 m. s.l.m.
Harvesting method: Hand Picking and mechanical haevest
Variety: Biancolilla, Nocellara
Harvesting period: From the 1th October to the 30th of November
Extration method: Frantoio Chincana continuous cold cycle
Color: Green cloudy due to natural decantation
Smell: Medium intensity with hints of owers and artichoke
Flavour / Aroma: Slightly bitter with a pronounced spiciness
Uses: Vegetables soups, marinated fish, fish soup, beef carpaccio, for raw vegetables.
Certification: Bioagricert IT BIO 007
Retail Price: € per bottle
Wholesale Price: € per bottle
Volume: 500 ml
Shelf life: 18 month
Minimum order quantity: Unit
Unit Box: 6 Unit
Certifications and Awards: Bioagricert IT BIO 007
Mode of transport:
Frantoio Chincana was born in 2015. Its strong point is the absolute quality and authenticity of the extra virgin olive oil it produces. Our rigorously cold extraction and the respect of the mixing times allow us to guarantee all the organoleptic and healthy qualities that an extra virgin olive oil of superior quality must have, thus obtaining an oil with unique, unaltered and absolutely unmistakable sensorial characteristics. Oil production takes place in southern Sicily, in particular in the area of the Platani river valley, in Cianciana in the province of Agrigento, an uncontaminated territory far from sources of pollution, thus obtaining an Italian oil of 100% guaranteed origin. With our product we address directly to a demanding consumer attentive to the quality of life that has chosen as a rule, in addition to pleasure, quality, authenticity, prevention of health and well-being.
Export manager F.lli Chiaramonte
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