Paolo Cassini Taggiasca S'Ciappau 5L Tin
Expected Availability: Not available in 2022
Because tin packaging is inherently fragile and prone to denting, prior to shipment we ensure all tins leaving our facility are in perfect condition and well-packaged. However, we cannot guarantee that no denting will occur while your package is in transit. Furthermore, fluctuations in temperature and/or air pressure during transportation can frequently cause indentation of tin packaging due to expansion and contraction of the oil inside.
A dented tin is a cosmetic issue that does not affect the quality of the oil. Consequently we will not accept tin returns unless they are severely damaged or leaking, after all, the most important factor is the quality of the oil inside.
This medium intensity extra virgin olive oil produced from green Taggiasca olives has notable aromas of fennel and grass. Try pairing with potatoes and boiled/steamed veg.
Extra Virgin 169 fl oz (5 Liters)
Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
There are hundreds of olive tree varieties, each with its own distinct taste and aromas.
Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.
Polyphenols: Information not provided
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
Acidity: Information not provided
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
Harvest Date: Fall 2021
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.