NAME: UL’KA
LINE: HORECA
CERTIFICATION: DOP Tergeste
SAFEGUARD: Presidio Slow Food
GROWING REGION: Caresana, Dolina, Bagnoli della Rosandra (S. Dorligo della Valle) – TRIESTE, FRIULI VENEZIA GIULIA, ITALY
CULTIVAR: Bianchera - belica 100%, native cultivar of the Trieste province
HARVESTING METHOD: By hand and with facilitators
HARVESTING PERIOD: 2018, last decade of October
OLIVE OIL MILL: Family-owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
OLEIC ACIDITY: 0,28 %
TOTAL POLIPHENOLS: 620 mg/kg
MATURING: Stainless steel tanks with natural decanting; non filtered
VISUAL INSPECTION: Yellow green colour
OLFACTORY INSPECTION: Medium green with hints of artichoke, olive tree leaf and green pepper
PALATE: Balanced with interesting notes of medium bitterness and spiciness, medium taste of artichoke, white fruit and almond
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NAME: ROZO’
LINE: HORECA
GROWING REGION: Caresana, Dolina, Bagnoli della Rosandra (S. Dorligo della Valle) – TRIESTE, FRIULI VENEZIA GIULIA, ITALY
CULTIVAR: Bianchera - belica 60%, native cultivar of the Trieste province + leccino 25% + maurino 10% + buga 5%
HARVESTING METHOD: By hand and with facilitators
HARVESTING PERIOD: 2019, first decade of November
OLIVE OIL MILL: Family-owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
OLEIC ACIDITY: 0,22 %
TOTAL POLIPHENOLS: 370 mg/kg
MATURING: Stainless steel tanks with natural decanting; non filtered
VISUAL INSPECTION: Yellow-green colour, good fluidity, well-balanced intensity
OLFACTORY INSPECTION: Medium fruity, green with hint of grass, artichoke and herbs
PALATE: Well balanced with a pleasant initial bitter, sweet and spicy of medium-high intensity, with artichoke, green almond, pepper and field chicories
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NAME: PÉTKA
LINE: HORECA
PRODUCTION AREA: TRIESTE, FRIULI VENEZIA GIULIA region; ITALY
OLIVE TYPE: Bianchera - belica 5% native variety from Trieste, leccino 50%, pendolino 15%, leccio del corno 20%, maurino 10%
HARVESTING METHOD: By hand and with facilitators
HARVESTING YEAR: 2019, from the end of October throughout November
OIL PRESS: Family owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
OLEIC ACIDITY: 0,25 %
TOTAL POLIPHENOLS: 291 mg/kg
MATURING: In stainless steel tanks with natural decantation; non filtered
VISUAL INSPECTIONS: Yellow green colour, good fluidity
OLFACTORY INSPECTION: Light fruity, green, with a hint of tomato leaf, apple and herbs
PALATE: Balanced, with initial sensation of sweet, bitter and spicy of slight intensity with tomato leaf, almond and field herbs aftertaste
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OLIO UNICO, an extra virgin olive oil for those who want to give or give themselves a souvenir of the good taste of Trieste.
A whiffle of creativity born of the pen of Maurizio Stagni, an artist from Trieste, who loves to draw the sea and the bora, and an exclusive Parovel Tergeste DOP olive oil.
The oil is UNICO, the labels stamped one by one are unrepeatable.
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NAME: MACKE’ Blend 120
LINE: Shops, specialist retailers
PRODUCTION AREA: TRIESTE, FRIULI VENEZIA GIULIA region; ITALY
OLIVE TYPE: Bianchera - belica 5% native variety from Trieste, leccino 50%, pendolino 10%, leccio del corno 20%, maurino 10%
HARVESTING METHOD: By hand and with facilitators
HARVESTING YEAR: 2019, from the end of October throughout November
OIL PRESS: Family owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
OLEIC ACIDITY: 0,27 %
TOTAL POLIPHENOLS: 290 mg/kg
MATURING: In stainless steel tanks with natural decantation; non filtered
VISUAL INSPECTIONS: Yellow green colour, good fluidity
OLFACTORY INSPECTION: Light fruity, ripe green, with a hint of tomato and grass
PALATE: Balanced, with initial sensation of sweet, bitter and spicy of slight intensity with ripe tomato and almond aftertaste
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NAME: MACKE’ Classic Blend
LINE: Shops, specialist retailers
PRODUCTION AREA: TRIESTE, FRIULI VENEZIA GIULIA region; ITALY
OLIVE TYPE: Bianchera - belica 10% native variety from Trieste, leccino 50%, pendolino 10%, leccio del corno 20%, maurino 10%
HARVESTING METHOD: By hand and with facilitators
HARVESTING YEAR: 2019, from the end of October throughout November
OIL PRESS: Family owned, oil press supervisor Euro Parovel
PRESSING METHOD: Continuous cold extraction by centrifugation
OLEIC ACIDITY: 0,24 %
TOTAL POLIPHENOLS: 370 mg/kg
MATURING: In stainless steel tanks with natural decantation; non filtered
VISUAL INSPECTIONS: Yellow green colour, good fluidity
OLFACTORY INSPECTION: Medium fruity, green, with a hint of tomato
PALATE: Balanced, with initial sensation of sweet, bitter and spicy of medium intensity with tomato and almond aftertaste
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