The Oil
In the green countryside dominated by centuries-old olive trees, the Brittelli Elisabetta farm, with over 25 hectares of land has been operating for over a hundred years.
The happy exposure to the sun combined with the traditional production techniques of organic cultivation, based on the use of organic fertilizers and without any use of pesticides, allow our 4000 plants to produce healthy and superior quality olives from which an Extra Virgin Olive Oil of “Athena” organic olive with characteristics of absolute genuineness and purity. The spirit of initiative, the desire to look to the future, the use of the most modern technologies and the desire to enthusiastically project itself onto the market, allow the company to operate with great professionalism. Thanks to the climatic factors that favor the flowering and ripening of the fruits, they give this oil excellent characteristics. Harvesting takes place by beating, mechanically or by hand stripping.
Collection
Faithful to a quality that does not compromise, our organic oil is obtained from olives of the most genuine and high quality varieties with acidity (not exceeding 0.4). The harvest takes place from the end of October to the end of December. 100% natural production. Cold pressed, within 24 hours after harvest, so that the oil can keep its organoleptic properties, aroma and taste unaltered.
Storage
The storage is in stainless steel tanks for food at a constant temperature and away from light according to CE standards. It is free from defects and extraneous odors.
Packaging
Organic extra virgin olive oil is sold in bottles of 0.25, 0.50, 0.75 lt., And in cans of 3, 5 and 10 liters.
Cultivar
The main variety grown in the area is the Carolea 70%. The oil that derives from the carolea is characterized by a light-medium-intensity olive fruitiness, a well expressed bitter and spicy and an aftertaste that recalls almond and often apple. The intense aroma, the golden green color, the balanced flavor, characterize this oil with a medium intense fruity taste that denotes its origin and represents the pride of an agricultural land that has always been dedicated to quality.
The other varieties present in the olive groves and which can contribute alone or jointly to the production of the “Alto Crotonese” denomination in an amount not exceeding 30% are the cultivars: Pennulara, Borgese, Nocellara Messinese and Nocellara Benice. The oil obtained from these varieties ranges from a fruity to a bitter and a medium-high-intensity spicy with notes of almonds and tomatoes.
It is suitable in the field of gastronomy both raw, as a condiment for salads, vegetables and soups, but also to accompany the cooking of grilled, fish, roast meats or simply on a slice of good bread. It is the ideal basis of the Mediterranean diet, today recommended all over the world; particularly suitable for those who choose a healthy and correct diet.