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Frantoio Oleario Pierluigi Presciuttini
OLIO EVO "...diNotte" - Extra Virgin Oive Oil
WHY "... diNotte®"?
Because by collecting the olives at night, in the absence of sunlight, the oxidation processes are not activated , which are particularly harmful to the Extra Virgin Olive Oil.
The lower temperatures do not trigger fermentative processes and contribute to maintaining the best quality of the final product unaltered .
"... diNotte®" because during the night I have the possibility to bring the olives to the mill faster and, without waiting, to be able to immediately start processing them, in this way even the extraction is not conditioned by the harmful oxidative processes deriving from the sunlight.
PERCHE' "...diNotte®"?
Because by collecting the olives at night, in the absence of sunlight, the oxidation processes are not activated , which are particularly harmful to the Extra Virgin Olive Oil.
The lower temperatures do not trigger fermentative processes and contribute to maintaining the best quality of the final product unaltered .
"... diNotte®" because during the night I have the possibility to bring the olives to the mill faster and, without waiting, to be able to immediately start processing them, in this way even the extraction is not conditioned by the harmful oxidative processes deriving from the sunlight.
PERCHE' "...diNotte®"?
Perché raccogliendo le olive nelle ore notturne, in assenza di luce solare, non si attivano i processi di ossidazione, particolarmente dannosi per l'Olio Extravergine d'Oliva.
Le temperature più basse, non innescano processi fermentativi e contribuiscono a mantenere inalterata la migliore qualità del prodotto finale.
"...diNotte®" perché durante le ore notturne ho la possibilità di portare le olive al Frantoio più velocemente e, senza attese, poterle avviare immediatamente alla lavorazione, in questo modo anche l'estrazione non viene condizionata dai dannosi processi ossidativi derivanti dalla luce solare.