Hermanu is a mono varietal oil produced using a native variety of olives called Ogliastrina. This variety, quite rustic, easily adapts to the rough terrain of Ogliastra. From this variety comes a full bodied oil with notes of artichoke and piquant, pleasant to the palate, that has good nutritional values thanks to the polyphenol content.
This type of olive retains its characteristics unchanged for a long time thanks to the low level of peroxides (<5). At the same time it shows levels of polyphenols higher than 500-600 and gives the oil, pillar for the longevity in Ogliastra, a wealth of biological properties and ability to slow down the cellular ageing.
The Extra Virgin Hermanu, with its fragrance and bold flavour, is perfect for dishes that match the ingredients with the fruity and slightly piquant characteristics of the oil. To be had on vegetables or boiled potatoes, meat dishes, fresh salads and bruschetta.
Hermanu, 100% Italian Extra Virgin olive oil, keeps good balance when cooked, even at high temperatures. It is, therefore, perfect to be had either uncooked or cooked.
Cooperativa piccoli produttori e coltivatori d’Ogliastra - Frantoio Oleario
Loc. Pizzu ‘e Cuccu Lanusei
Vietata la riproduzione anche parziale.
Pierpaolo Arca - referente slow food presidio nazionale olio extravergine d'oliva: "Fattori che influenzano la qualità. Aspetti agronomici e tecnologici"
Francesca Ghelfi - nutrizionista per il progetto SmartFood dell'Istituto Europeo di Oncologia: "Il condimento della salute: dalla scienza al piatto"