The company OLEIFICIO COOPERATIVO S. GIOVANNI BATTISTA S.C.A.R.L, is a Manufacturer/ Producer, founded in 1969, which operates in the Olive oil industry. It is based in Colletorto, Italy.
La nostra Coop. amplia la gamma dei servizi ai soci e li estende anche ai non soci, con una nuova linea di estrazione che permette la lavorazione partitaria conto terzi. Linea con alta innovazione tecnologica e macchine di nuova concezione per tutte le fasi di lavorazione che consentono di incrementare la capacità produttiva e aumentare le rese quantitative e qualitative.
Frangitura a giri e granulometria variabile consentono di salvaguardare le sostanze volatili.
Gramolatura con aspi a passo e giri variabili migliorano l’agglomerazione delle micro particelle di olio e velocizzano il processo.
Decanter della nuova serie Rex Amenduni a giri e geometria interna variabili a due fasi consentono di diminuire i fenomeni ossidativi e dilavamenti in modo da ottenere oli più ricchi di polifenoli.
Inoltre con la lavorazione a due fasi i reflui generati entrano nel circuito di economia circolare azzerando i costi di smaltimento e l’impatto ambientale.
Many people add olive oil to salads for better taste, but, how about going one step further and preparing lemoninfused olive oil that will make the raw veggies you have tastier? Making lemoninfused olive oil is extremely easy, you just have to remove the outer covering of lemons and place them in a cream whipper with some olive oil. After you have recharged your whipping siphon once, you will then need to shake it a few times and leave the mixture as it is for 5 minutes during which the lemon will get infused in olive oil properly and it will then be ready for use.
1 large lemon
1 cup of olive oil
"These are mushrooms and fungi that undergo the dehydration process right after being harvested, in order to be added to various types of dishes or used for the preparation of new products.
Dehydrated mushrooms and fungi are easily preserved, without the need for refrigeration, and can last a long time. Moreover, since they lose a significant amount of water during dehydration, they can be stored easily.
First-grade mushrooms and fungi are more homogeneous, more whole, and contain fewer pieces compared to second-grade ones.
Their exceptional flavor is enhanced and concentrated during the dehydration process, resulting in a product that, once rehydrated, has perfect texture, aroma, and taste.
Consume them rehydrated, after cooking them alone or with other foods: meat, fish, vegetables, eggs."
Extra virgin olive oil with bio olive polyphenols 5L:
BIOSASUN
Spain
"This is an extra virgin olive oil with polyphenols, providing 10 times more antioxidants than conventional extra virgin olive oil. Our oil is obtained directly from olives through mechanical processes and cold extraction, unfiltered and with careful natural decantation to preserve the polyphenols.
Of superior quality, it is produced from Arróniz variety olives, harvested at the precise stage of ripeness, without reaching full maturity, to keep all the aromas and flavors intact, using mechanical methods and cold milling. Unfiltered, and with a careful natural decantation process.
Thanks to the Arróniz variety, an exceptional flavor is achieved.
Olive polyphenols, such as hydroxytyrosol and oleuropein, contribute to reducing the incidence of various degenerative diseases by protecting blood lipids from oxidative stress.
Olive polyphenols: Hydroxytyrosol 159 mg/kg, Oleuropein 94.1 mg/kg, Tyrosol 81.9 mg/kg, Oleocanthal 141 mg/kg.
Consume raw (alone or added to cold dishes).
Albacore tuna in organic extra virgin olive oil with olive p
BIOSASUN
Spain
"Compact loins, whole or cut without exterior veins or bloodlines. White meat, with no excessive color variation within the packaging. Characteristic smell and taste. Firm and juicy texture and consistency.
It combines the qualities of albacore tuna and its omega-3-rich oil with those of olive oil, which contains olive polyphenols and undergoes a pasteurization and concentration process to ensure the product’s stability, characteristics, and microbiology."
