 Cooperativa Agricola Nuova Generazione S.r.l. |
Cooperativa Agricola Nuova Generazione S.r.l. |
In the middle of the old land of Otranto the agricultural farm Nuova Generazione boasts a thirty years old tradition in the extra vergine olive oil production.
Respecting the healthiest traditions of Salento, oil is produced only through natural processes and reaches the markets directly from the production area without further workings that could alter its characteristics.
An olive mill that is in the forefront of technology, its 37 sq. chn. of agricultural land, the practise of biological agriculture and the guided fight against parasites let Nuova Generazione be an high quality farm that is certified UNI EN ISO 9001:2000 in the entire production line.
I PRODOTTI della Cooperativa Agricola Nuova Generazione S.r.l.
| LINEA ALAI Crop Varieties: Ogliarola Leccese and Cellina of Nardò Free acidity (% of oleic acid): maximum 0.65 Colour of Oil: golden yellow with green tints Oil’s Fragrance: clean of oil with typical spices of the Mediterranean maquis Oil's taste: delicately fruity, slightly piquant Period of Olive picking: from the end of October to the end of December State of ripeness at picking: ripening Method of picking: handmade harvest and shaker Method of pressing: continuous cycle – cold extraction Self-certifying hygienic-sanitary system: HACCP. Use: FParticularly raw for soups, vegetables, pulses, toasted bread and everything use included in the Mediterranean diet.
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LINEA “D’ANTICA TERRA D’OTRANTO” – GUSTO CLASSICO Crop Varieties: Ogliarola Leccese and Cellina of Nardò (for delicate taste) Free acidity (% of oleic acid): maximum 0.40 (Classic) – maximum 0.70 (Delicate) Colour of Oil: deep emerald green (Classic) Oil’s Fragrance: clean of just milled olive Oil's taste: fruity, clean and slightly piquant (Classic) – Sweet (Delicate). Period of Olive picking: from the middle of October to the middle of November State of ripeness at picking: beginning of the period in which olives turn dark coloured Method of picking: handmade harvest and shaker Method of pressing: continuous cycle – cold extraction Self-certifying hygienic-sanitary system: HACCP. Use: Recommended raw for pulses and toasted bread (Classic) – For every cooking use. Particularly for fish and fine confectionery (Delicate).
LINEA NUOVA GENERAZIONE CATERING
Crop Varieties: Ogliarola Leccese and Cellina of Nardò Free acidity (% of oleic acid): maximum 0.60 Colour of Oil: golden yellow with emerald green tints Oil’s Fragrance: clean of olive Oil's taste: fruity, delicately herbaceous, slightly piquant Period of Olive picking: from the end of October to the end of December State of ripeness at picking: after olives have turned dark coloured Method of picking: handmade harvest and shaker Method of pressing: continuous cycle – cold extraction Self-certifying hygienic-sanitary system: HACCP. Use: Particularly raw for soups, vegetables, pulses. |