monocultivar perazana olio guglielmi olio extravergine di oliva

monocultivar peranzana olio extravergine di oliva olio guglielmi

Rated 5 out of 5

Monocultivar Peranzana 500 ml – Extra virgin olive oil

Name: Monocultivar Peranzana 500 ml - Extra virgin olive oil - Olio Guglielmi
SKU: MPE500
Price: 24.90 EUR
Availability: InStock

Peranzana is the light fruity extra virgin olive oil cold-pressed obtained only from Peranzana olives, one of the most famous cultivars of Puglia. The sweet and delicate taste makes this extra virgin the ideal ingredient to enhance tartare, steamed fish, raw fish, white meats, delicate sauces.

Type of fruity

Medium

Pairings

It is the ideal ingredient to enhance tartare, steamed fish, raw fish, white meats, delicate sauces

Formats

500 ml

24,90 €

Monocultivar Peranzana 500 ml – Extra virgin olive oil

FOOD PAIRINGS

Monocultivar Peranzana olives are at their best when used raw, with an elegant, smooth flavor that enhances delicate dishes like meat or fish appetizers. Ideal for accompanying shellfish, they enhance the natural sweetness of shrimp and scampi, making them the star of the show.

Monocultivar Peranzana adds a refined touch to fresh salads, especially those with celery and fruit, creating the perfect balance of freshness and flavor. Even in the simplest preparations, like fish tartare or grilled vegetables, this oil becomes a distinctive element that elevates every dish.

AWARDS AND RECOGNITIONS

FAQ

What is the organoleptic profile of Peranzana?

Monocultivar Peranzana stands out for its elegant and smooth taste, with light bitterness and spiciness and a delicate aroma reminiscent of fresh olives and herbaceous notes.

For which dishes is Peranzana oil recommended?

Peranzana is perfect served raw on meat or fish appetizers, shellfish, and salads with celery and fruit. Thanks to its delicate flavor, it pairs well with tartare and light dishes that enhance its harmonious profile.

What variety of olives does Peranzana come from?

Peranzana is produced exclusively from Peranzana olives, a typical cultivar of Puglia, which gives the oil its characteristic balance of sweetness and bitterness. This cultivar was brought to our region from Provence in the 1700s by the De Sangro family, descendants of Charlemagne who settled in the region in the Middle Ages.

How is Monocultivar Peranzana produced?

Monocultivar Peranzana oil is obtained exclusively from the cold pressing of green Peranzana olives within two hours of harvesting to ensure maximum quality and preserve all of their organoleptic properties.

PANEL TEST

Monocultivar Peranzana is a sensory journey that captivates the nose and palate, expressing the elegance and harmony that characterize this Apulian variety. On the nose, it presents a medium-intense fruitiness, reminiscent of the freshness of freshly harvested olives. The main notes evoke fresh grass and green leaves, intertwined with hints of artichoke and a subtle hint of ripe tomato. This complex bouquet is enriched by a delicate touch of fresh almond, which lends a pleasant aromatic sweetness.

On the palate, it reveals a perfect balance between bitterness and spiciness. This harmony makes every sip an enveloping and refined experience. The bright green color with yellow highlights testifies to the freshness and vitality of the product, capturing the essence of Peranzana.

Monocultivar Peranzana is an oil that elegantly complements every dish, leaving a subtle and unmistakable mark. A perfect choice for those seeking authenticity and harmony in their cuisine.

Enhances flavors with elegance

I tried Monocultivar Peranzana on a simple celery and apple salad and was struck by its delicate flavor. The balance between bitterness and spiciness is perfect, and the notes of almond and fresh tomato add a unique touch.

Emma R.

An oil that speaks of Puglia

I use Monocultivar Peranzana in my restaurant in Forte dei Marmi, especially raw, on tuna tartare and shellfish. The flavor profile is incredible!

Marco T.

A nice gift

I received it as a gift and I must say it was a surprising discovery. I used it on a homemade focaccia and the result was extraordinary: the fragrance of the oil made it even more special.

Anna L.