Sabino Leone - Apulian Limited Edition

**SOLD OUT**

Cultivar: Ogliarola Garganica

Premium Extra Virgin Olive Oil from Northern Puglia, Italy. 500mls.

Profile: We're fortunate to obtain a small consignment of this beautiful Limited Edition Extra Virgin Olive Oil, presented in a gorgeous ceramic bottle. Talk about a wonderful Xmas gift for the gourmand who has everything! Will sell out so don't hesitate.

From the Sabino Leone estate located in the beautiful Puglia region. The estate is managed by Sabino Leone and his two children Nino and Maddalena, and their passion for quality and transparency have been the guiding principles for 3 generations. The Leone family groves benefit from the Mediterranean climate and feature an exceptional terroir, giving this oil unique aromatic notes appreciated by all lovers of beautiful Italian oils. 

This Apulian Limited Edition Extra Virgin Olive Oil is presented in a finely decorated glass bottle. Motifs include the rooster, ancient symbol of the area, the wheat that makes the fields golden, artichoke, wild fennel and the wild herbs of Murgia… all reflecting the flavour of history and peasant tradition.

Analysis:
Polyphenols: 514 mg/kg
Acidity (Free Fatty Acids or FFA): 0.2%
Peroxide Value (PV): 10.7
K270: 0.135
K232: 2.10
Delta K: -0.004

Harvest time: November.
Preserved under nitrogen until bottling.

Sensory Analysis:
Taste: Medium fruitiness.
Aroma: Almond, pine, avocado.

Food pairings:
Winter fish dishes and stews, celery puree, kumara mash, white meats, dipping with bread.

From the producers: ’In this special edition, we pay tribute to our land, celebrating its rich history and rooted traditions. The majestic Murgia of Bari, with its arid hills and fertile valleys, is a dedicated guardian of the centuries-old olive groves that thrive under the warm sun of Puglia. Immersed in this unique landscape, we carefully collect the best fruits that the generous land offers us. Every drop of this precious extra virgin is the result of a deep bond with nature and respect for the ancient agricultural practices that have shaped our gastronomic identity.’