tamia mandorlato

Bronze, the almond smell

Olive harvest 2020-2021

olio tamia bronze 3 Formati

Also available in Bag in Box

bib 3l angolata bronze

Monocultivar of 100% Italian Olives

Tamia Bronze “Il Mandorlato” (Almond smell), is part, together with Tamia Green “Il Pomodoroso” and Tamia Iron “L’Erbaceo”, of the new line of oils of the highest quality: designed, studied and made by Tamia with a single purpose: to create oils to be eaten, without bitter and spicy pushed, intrusive, with the aim of giving the consumer a balanced oil that makes the joy of the palate and the function of the oil: to enhance all the ingredients with which it comes into contact without covering the organoleptic characteristics of any of them.

Its taste of sweet almond will win you over, try it on raw fish, as an ingredient in mayonnaise, in a fruit or vegetable smoothie/centrifuge, as a topping on a milk cream ice cream… there are unlimited ways to use the new Tamia Bronze extra virgin olive oil.

Cooking tips

Ideal in raw and cooking as an ingredient in place of saturated fats: in cakes, baked goods, in oil, marinade, flavouring, sauces, dressing, topping, etc. …

Average nutritional values per 100 ml

Italian Extra Virgin Olive Oil
Superior category olive oil obtained directly from olives and only by mechanical processes.

Energy value: 824 KCAL - 3389 KJ

Total Fats: 91.6 G

of which Saturated Fatty Acids: 13.6 G

of which Monounsaturated Fatty Acids: 70 G

of which Polyunsaturated Fatty Acids: 7.5 G

Carbohydrates: 0 G

Protein: 0 G

Salt: 0 G

Organoleptic profile

To the nose
Fruity green herbaceous green of medium intensity with sensations of lettuce and sweet green almond

Bitter aromatic with a slight intensity of grass, flowers and sweet almond, closes with a very light and short spicy, which again leaves room for the velvety aromas of bitterness.

Fresh, complex, persistent taste

Flavor enhancer

100% Natural

Rich in Vitamin E

Rich in Bioactive Antioxidants

Helps Reduce Cholesterol

Helps regulate the intestine

High digestibility