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Extra virgin olive oil is a pillar of Mediterranean cuisine and a symbol of ancestral know-how.
Made exclusively from olives harvested at maturity and cold-pressed using mechanical processes, it is distinguished by its purity, freshness and impeccable quality.
On the palate, extra virgin olive oil offers a rich aromatic palette, blending notes of fresh grass, artichoke, almond and ripe fruit, enhanced by a slight bitterness.
Uses:
Versatile in the kitchen, it can be used both raw and in very gentle cooking. It enhances salads, vegetables, fish, meat and pasta, adding depth and character to even the simplest dishes.
Nutritional analysis per 100 g:
Energy value: 3700 kJ / 900 kcal
Fat: 100 g
Of which saturated fatty acids: 16 g
Carbohydrates: 0 g
Of which sugar: 0 g
Protein: 0 g
Fibre: 0 g
Salt: 0 mg
Vitamin E: 27 mg
Allergens: none
Acidity: < 0.8% oleic acid
Density: 0.916 g/L
Created in 1982 by the Montegottero family, Huilerie Beaujolaise has won over big names in the world of French and international gastronomy for the exceptional quality of its range of oils and vinegars.
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