EXTRA VIRGIN OLIVE OIL RICH OF PROPERTIES

Extra virgin olive oil with a high content of vitamin E and polyphenols

Extra virgin olive oil with a high content of vitamin E and polyphenols

The extra virgin olive oil “Natures” is not just a condiment but a fundamental ingredient for a tasty and healthy diet. It is rich in triglycerides, essential fatty acids and vitamin E, including substances such as polyphenols and photosterols.

These last ones have an important protective action for our body.

We recommend the use of extra virgin olive oil in a daily nutrition for several reasons:

  • It is the most important ingredient of the Mediterranean diet
  • It protects blood lipids from oxidative stress
  • It fights cellular aging
  • It maintains normal cholesterol levels in the blood thanks to the monounsaturated and polyunsaturated fats it contains
  • It guarantees a good supply of alpha linoleic acid, omega 3 and linoleic acid, belonging to the group of Omega 6, essential in the daily diet as they cannot be synthesized by the human body

Use recommendations:

Ideal for enhancing the quality of food; Both raw and during cooking. Excellent with sauteed vegetables, with roasts, with baked fish, with savory pies. Perfect to enrich salads, pinzimonio and grilled vegetables.

ANGIMBE OLIVE OIL “NATURES”

Technical description

Technical description

  • Made goods: for 240 kg – 43,75 liters
  • Color: Green with golden highlights when ripe
  • Odore: Rather intense fruity aromas with a pleasant note of green olive and citrus nuances, enlivened by vegetal hints of aromatic herbs, tomato and thistle
  • Cultivar: Cerasuola, Biancolilla and Nocellara del Belice
  • Harvest period: From 1 to 20 october
  • Harvest method: Manual for picking and mechanics with harvester and use of nets
  • Extraction method: Milling within 12 hours of collection, continuous cold extraction
  • Recommended use: Versatile oil that excels raw on meats, even delicate fish, and vegetables dishes
  • Production area: Belice Valley, heart of western Sicily
  • Municipality of production: Calatafimi-Segesta, feud Angimbè
  • Flavor: Sweet and slightly spicy entry with pleasant bitter perception. Savory, with good density and persistence. Harmonious, fresh, pleasantly herbaceous. At the aftertaste, notes of almond, pine nut and citrus
  • Type: Extra virgin olive oil

ANGIMBE NATURES OLIVE OIL

Qualitative information

Qualitative information

Reading the labels carefully is essential for choosing the right extra virgin olive oil. If then you have a friend who makes oil, buy a steel tank and go to find it, knowing that you will never pay it enough for the effort of the collection, the anxiety of rapid pressing to avoid fermentations, the enormity of the waste (the yield fluctuates around fifteen percent). Celebrate with a super bruschetta. Licking your fingers is strongly recommended.
Licia Granello, Olive oil that’s new, su la Repubblica, 2013

Il tempo che si rinfresca e il mare che si increspa, / tutto mi dice che l’inverno è arrivato per me / e che bisogna, senza indugio, raccogliere le mie olive, / e offrirne l’olio vergine all’altare del buon Dio.
Frédéric Mistral, Poesie, XIX sec.

Olive oil is a staple food that “cleans the arteries”, doctors tell us; if, however, that oil is not of good quality, the arteries “will be closed”. Milena Gabanelli, foreward to Tom Mueller, Extraverginità, 2012

Olio con sapiente arte spremuto / Dal puro frutto degli annosi olivi, / Che cantan – pace! – in lor linguaggio muto / Degli umbri colli pei solenti clivi, / Chiaro assai più liquido / cristallo, / Fragrante quale oriental unguento, / Puro come la fè che nel metallo / Concavo t’arde sull’altar d’argento, / Le tue rare virtù non furo ignote / Alle mense d’Orazio e di Varrone / Che non sdegnàr cantarti in loro note.
Gabriele D’Annunzio, Poesie, XX sec.

Examining the results of the many surveys conducted on the population of the island of Crete, I noticed that centenarians are particularly frequent among peasants, whose breakfast often consists only of a glass of olive oil.
Ancel Keys, quoted in Jean Carper, Eat well and you’ll be better, 1995

The fragrant and fruity aroma of good oil is tempered by bitterness, just like the beauty of life.
Tom Mueller, ibidem

Olio, / nella nostra voce, nel nostro coro, / con intima mitezza possente / tu canti: / sei lingua castigliana: / ci sono sillabe di olio, / ci sono parole / utili e profumate / come la tua fragrante materia. / Non soltanto il vino canta, / anche l’olio canta, / vive in noi con la sua luce matura / e tra i beni della terra / io seleziono, / olio, / la tua inesauribile pace, / la tua essenza verde, / il tuo ricolmo tesoro che discende / dalle sorgenti dell’ulivo.
Pablo Neruda, Ode to olive oil, in elementary Odes, 1954

How beautiful it was to sit under the olive trees, satisfied and happy to be together in that kind of paradise on earth.
Agatha Christie

Reading the labels carefully is essential for choosing the right extra virgin olive oil. If then you have a friend who makes oil, buy a steel tank and go to find it, knowing that you will never pay it enough for the effort of the collection, the anxiety of rapid pressing to avoid fermentations, the enormity of the waste (the yield fluctuates around fifteen percent). Celebrate with a super bruschetta. Licking your fingers is strongly recommended.
Licia Granello, Olive oil that’s new, su la Repubblica, 2013

Olio con sapiente arte spremuto / Dal puro frutto degli annosi olivi, / Che cantan – pace! – in lor linguaggio muto / Degli umbri colli pei solenti clivi, / Chiaro assai più liquido / cristallo, / Fragrante quale oriental unguento, / Puro come la fè che nel metallo / Concavo t’arde sull’altar d’argento, / Le tue rare virtù non furo ignote / Alle mense d’Orazio e di Varrone / Che non sdegnàr cantarti in loro note. Gabriele D’Annunzio, Poesie, XX sec.

The fragrant and fruity aroma of good oil is tempered by bitterness, just like the beauty of life. Tom Mueller, ibidem

Il tempo che si rinfresca e il mare che si increspa, / tutto mi dice che l’inverno è arrivato per me / e che bisogna, senza indugio, raccogliere le mie olive, / e offrirne l’olio vergine all’altare del buon Dio.
Frédéric Mistral, Poesie, XIX sec.

Olio, / nella nostra voce, nel nostro coro, / con intima mitezza possente / tu canti: / sei lingua castigliana: / ci sono sillabe di olio, / ci sono parole / utili e profumate / come la tua fragrante materia. / Non soltanto il vino canta, / anche l’olio canta, / vive in noi con la sua luce matura / e tra i beni della terra / io seleziono, / olio, / la tua inesauribile pace, / la tua essenza verde, / il tuo ricolmo tesoro che discende / dalle sorgenti dell’ulivo.
Pablo Neruda, Ode to olive oil, in elementary Odes, 1954

Olive oil is a staple food that “cleans the arteries”, doctors tell us; if, however, that oil is not of good quality, the arteries “will be closed”. Milena Gabanelli, foreward to Tom Mueller, Extraverginità, 2012

Examining the results of the many surveys conducted on the population of the island of Crete, I noticed that centenarians are particularly frequent among peasants, whose breakfast often consists only of a glass of olive oil.
Ancel Keys, quoted in Jean Carper, Eat well and you’ll be better, 1995

How beautiful it was to sit under the olive trees, satisfied and happy to be together in that kind of paradise on earth. Agatha Christie

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