Last month we went to Puglia, in southern Italy, where olive oil has always been a tradition and is the region that produces the most olive oil in the country. We were not sure what to find, as a few years ago the region suffered from Xylella Fastidiosa, a bacteria...
Last month we went to Puglia, in southern Italy, where olive oil has always been a tradition and is the region that produces the most olive oil in the country. We were not sure what to find, as a few years ago the region suffered from Xylella Fastidiosa, a bacteria...
High storage temperature and oxygen exposure negatively affect the sensory profile of olive oils. Over time at higher temperatures, the compounds that cause pleasant flavors and aromas in olive oil change and cause unpleasant ones. Rancidity develops sooner and free...
High storage temperature and oxygen exposure negatively affect the sensory profile of olive oils. Over time at higher temperatures, the compounds that cause pleasant flavors and aromas in olive oil change and cause unpleasant ones. Rancidity develops sooner and free...
Until February 16th D’Olival will be on a different schedule: • Mondays, Tuesdays and Wednesdays: from 2pm to 5pm• Thursdays and Fridays: from 11am to 6pm• Weekends: closed Whenever you need you can contact us:Instagram @dolival.azeites,Whatsapp +351...
Monovarietals are the olive oils made from a single variety of olives. Usually they are harvested and their oil is extracted from the mill individually.Each variety has its own flavor and aroma, which will be fundamental in the preparation of the blends.The blends are...
