Thanks to it’s characteristics, Ebralga is a perfect extra virgin olive oil to enrich legume soups, adds freshness to grilled vegetables, and enhances the delicacy of meat carpaccios. Ideal also on bruschetta, it brings a balanced flavor to the table that complements without ever overpowering, making every recipe more authentic and refined.
Ebralga is an Italian extra-virgin olive oil, cold-extracted from four prized cultivars: Moraiolo, Leccino, Frantoio, and Canino. The olive harvest takes place in the month of October.In the first days it is done manually and is finished with the help of mechanical aids, and taken to the mill within 12 hours to ensure freshness and quality. After an initial phase of defoliation and washing, the olives are individually milled in a continuous-cycle mill with a working temperature that is around 22°.
The resulting oil is filtered to preserve its organoleptic properties to create a product with a unique sensory profile. On the nose, it gives off scents of fresh grass, green almond, and thistle. It’s a medium-intensity fruity one and has a perfect balance between bitter and spicy notes. Stored in stainless steel tanks, it keeps its characteristics unchanged over time.
Ebralga
View all products in this category: Extra-virgin olive oil13,70 € – 18,50 €Price range: 13,70 € through 18,50 €
Olive oil production season: 2026-2027
Ebralga Extra-Virgin Olive Oil
Born from the blend of Moraiolo, Leccino, Frantoio, and Canino olives.
Superior category olive oil obtained directly from olives and solely through mechanical processes
Thanks to it’s characteristics, Ebralga is a perfect extra virgin olive oil to enrich legume soups, adds freshness to grilled vegetables, and enhances the delicacy of meat carpaccios. Ideal also on bruschetta, it brings a balanced flavor to the table that complements without ever overpowering, making every recipe more authentic and refined.
per 100 ml of product
Description
Ebralga is an Italian extra-virgin olive oil, cold-extracted from four prized cultivars: Moraiolo, Leccino, Frantoio, and Canino.
The olive harvest takes place in the month of October.In the first days it is done manually and is finished with the help of mechanical aids, and taken to the mill within 12 hours to ensure freshness and quality. After an initial phase of defoliation and washing, the olives are individually milled in a continuous-cycle mill with a working temperature that is around 22°.
The resulting oil is filtered to preserve its organoleptic properties to create a product with a unique sensory profile. On the nose, it gives off scents of fresh grass, green almond, and thistle. It’s a medium-intensity fruity one and has a perfect balance between bitter and spicy notes. Stored in stainless steel tanks, it keeps its characteristics unchanged over time.
Additional information
500ml, 750ml