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Delicate and light extra virgin olive oil cold pressed directly from the Villacidro mill
Fruity Aroma
Immediate hint of green olives with hints of green grass and traces of rennet apple.
Taste
The entry into the mouth is fluid and elegant with a very light hint of bitterness and a very light spiciness typical of a light fruity. The persistent scent evokes with more intense aromatic notes primary aromas enriched with notes of artichoke.
Pairings
Delicate and light, it pairs perfectly with a wide variety of
dishes, salads, vegetables, soups and broths but also red meats and game, both furred and feathered.
Extra virgin olive oil: Fratelli Serra, 5lt can.
A recent scientific investigation has again shown that people who follow the "Mediterranean diet" live longer and are less likely to get heart disease or cancer.
The Mediterranean diet is a set of food habits traditionally followed by the peoples of the Mediterranean region and includes - in addition to a greater consumption of bread, cereals, vegetables, potatoes, fish, beans, nuts, seeds, fruit - the use of olive oil 'olive for seasoning and cooking.
Extra virgin olive oil seems to be primarily responsible for many benefits because it is rich in vitamin "E", and because it is used almost exclusively in Mediterranean cuisine instead of margarine, butter and other fats.
The olive tree is difficult to cultivate and the olive harvest can vary greatly from year to year.
But the area around the Mount Linas, in the province of Cagliari, is a true natural paradise immersed in the Mediterranean scrub and in the holm oak woods where endangered animals hide (such as the mouflon, the Sardinian deer, the partridge, the peregrine falcon) and where plants still grow rare endemics.
In this pristine and ancient land, the intense aromas and authentic flavors of the past persist, and it is no coincidence that the Municipality of Villacidro, the most important production center of the area, has entered the group of "oil cities". which have the task of promoting the territories where the production of olive oil is important.
For five generations the Serra family has been passionately dedicated to the processing of the Medio Campidano olives. In 1988 Luciano and Angelo moved their own oil mill to Villacidro and today their label is exported to various countries, even distant ones, and their products can also be bought via the internet.
The use of fine varieties of local olives, the careful selection personally made by the Serra brothers in the olive groves, the accurate control during the milling and bottling, guarantee a product of the highest quality, with an intense flavor and aroma, capable of enhancing any dish, cooked or raw.
The oil is extracted at the end of each harvest day, with modern mechanical processes and without the addition of chemical elements. When farmers take the olives to the mill, they are immediately defoliated, washed, ground and "cold" processed in a few hours, to keep the organoleptic and nutritional qualities unaltered.
Villacidro's fruity extra virgin olive oil has received acclaim from regional and national experts.
The success of the Serra brothers' label shows that the public also appreciates the quality of this product, especially those consumers who want to follow a healthy and correct diet, and pay more attention to what they buy, choosing simple foods, probably less publicized and known, but certainly more genuine.
If the Sardinian people are one of the longest-lived on the planet, perhaps it is also thanks to our oil.
