Monocultiva Pisciottana 2011

Frantoio Marsicani

Monocultivar produced : Pisciottana

T ecnica of extraction : the mill is a 3 step by Alfa Laval 1000/kg/h brakes that between 20 and 22 °. The crusher is able to pull the discs exceptionally rich in polyphenols from cultivar bell exceeding 600 mg / kg. An oil as a medicine. The scents of this  Pisciottana are rich and extensive as well as the spicy and bitter powerful. A very exciting and generous piscottana where all the parameters exceed the usual average of local production.
Sensory:  fragrance decided to walnut, banana and green stalk of artichoke with explosive and spicy, soft-bodied bitter testimony to the integrity and extraction of the magnificent this cultivar. O livi : are located in the municipality of Morigerati (SA) in the district Croceviale, a property of 50 ha of which 20 are dedicated to the olive grove located between 150 and 300 meters above sea level a good position to protect themselves from the attacks of oil fly .  Batrocera oleae (oil fly): virtually absent for the high altitude posizioone. sixth of the system: the traditional of the place. Owner: The Sig Nicolangelo Marsicani leads the company, founded in 1928 in the heart of the Cilento, with all the attention necessary for a sustainable crop, where intervention by machines is minimized due to the pruning easier, all'inerbimento and monitoring of pests. The oil is bottled in the atmosphere changed to preserve the remarkable heritage antioxidant. Packaging: simple and modern. bottles of 0.50 liters of Heart 'Company  plant care, technology and environmental deviator ultivaroliveoil.com part of this reality for management The high quality of the product model for local productions. Pairings: l This allows a single crop in extensive use local cuisine but its structure suggests the broad and generous dish structured local    match of choice :  Ciambotta Sensory Profile Perfumes main Hull walnut, green banana, artichoke stem Pungent:               High Amaro (value):     Large






 

Comparison with "Pisciottana" traditional

Chain	traditional of the area				Marsicani
data collection	October to January				October 15 to 30
collection method	all				Shakers
% Veraison (ripening)	25 to 50%				10%
kg oil yield per ton of olives	20				11
method of crushing	all				plates under continuous
brand of mill					Alfa Laval nx 17 1000kg / h
temperature of kneading	24-40 ° C				20-22 ° C
phases to the decanter					3 phases
area of storage dedicated					one
containers					stainless steel
temperature of storage					15-18 ° C
bottling line					one
atmosphere changed					nitrogen storage
presence of hexane to the crusher					no
Sales of moist residue					one
Laboratory	relevance	measure	law	x we	Marsicani
Biophenols Total (caffeic)	high	mg / kg	no .	> 200	602
3,4-EDA-DHPEA	high	mg / kg	no .
p-EDA-HPEA	high	mg / kg	no .
Hydroxytyrosol	high	mg / kg	no .
Alpha-tocopherol vitamin E =	high	mg / kg	no .		240
Peroxides	high	meqO2/kg	<20.0	<8.0	7.2
K232	high	UV .	<2.50		2.099
K270	high	UV .	<0.20		0.153
Delta K	high	UV .	<0.01		0.0049
Free oleic acid	low	%	<0.8		0.15
Panel test	relevance	measure	law	x we	Marsicani
median, IQR, s *,% CVR, CI .	high	median	> 6.0	> 8.0	8.7