AVOCADO OIL
Due to its high oleic-acid and natural polyphenolic content, Avocado oil closely resembles olive oils. Its versatility and composition make it a great choice for raw seasoning of fish, white meats, and other delicate flavored dishes. Additionally, Avocado oil is suitable for frying because of its resistance to high temperatures (270°C).
Product: Avocado Oil.
Processing type:
Avocado oil is extracted from the pulp of the Persea Americana fruit. The crude oil obtained is then refined,
resulting in a clear, yellow oil with green hues, free of old odors and unusual flavors.
Organoleptic properties:
Avocado oil is a yellow oil with green hues and a neutral smell and taste.
Company
BASSO FEDELE & FIGLI SRL
BASSO FEDELE & FIGLI Srl exports to over 91 Countries worldwide, from the United States of America to Canada, from Australia to Japan, from Republic of South Africa to the Countries of the European Union, and many other areas of the five Continents. In first instance, production is focused on a...
Categories
Gastronomy, ethnic foods and diverse prepared foods (including stock cubes and extracts, dressings, sauces and ready-made ragù)
Oils and fats
Olive oils
Seed oils
Company
BASSO FEDELE & FIGLI SRL
BASSO FEDELE & FIGLI Srl exports to over 91 Countries worldwide, from the United States of America to Canada, from Australia to Japan, from Republic of South Africa to the Countries of the European Union, and many other areas of the five Continents. In first instance, production is focused on a...
Categories
Gastronomy, ethnic foods and diverse prepared foods (including stock cubes and extracts, dressings, sauces and ready-made ragù)
Oils and fats
Olive oils
Seed oils