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Oliveira Ramos Premium 2015

Complex well balanced olive oil combining freshness with fruity character of green olives, green leaf notes, grass, green banana peel and mild apple notes. Slightly bitter and spicy, with persistance and long final taste of dried fruit.

Classification: Extra Virgin Olive Oil
Olive varieties: 75% Cobrançosa, 20% Picual and 5% Galega
Region: Alentejo - Estremoz
Soil: Schist in advanced metamorphosis stage
Harvest: Olives are harvested by hand at optimum maturity stage. The efficient and quick transportation to the mill allows the best extraction of olive oil from fresh and intact fruits.
Extraction: Extraction by two-phase centrifugation, fully automatic with strict temperature control, as well as control of facilities, equipments and staff hygiene conditions allowing the olive oil to maintain its aromas and taste.
Storage:
Extra Virgin Olive Oil Oliveira Ramos Premium is kept in stainless steel tanks with inert gas, at controlled temperature and protected from light until the bottling, in order to preserve and improve its original aromas.
Chemical analysis:
Acity (% oleic acid) ........................ 0,2
Peroxides (meq O2/kg)..................... 4
K232 ............................................ 1,53
K270 ............................................ 0,14
∆K .............................................. -0,00
Wax (mg/kg) ................................. 45,9
Usage: Extra Virgin Olive Oil Oliveira Ramos Premium can be used in  salads and sauces, or in dishes of delicate taste, seafood and white fish, grilled meat and fish, roasts and hunting dishes.
Distinctions
  • Concurso Nacional de Azeites de Portugal 2016

    FRUTADO VERDE SUAVE - MENÇÃO HONROSA
  • IV CONCURSO REGIONAL AZEITES - FIAPE 2016

    Gold Medal, April 2016
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Source: Peter Anderson and Ben Baumberg, The alcohol in Europe: a public health prespective - Report to the European Commission, 2006.
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