{"id":5044,"date":"2014-08-11T17:29:20","date_gmt":"2014-08-11T15:29:20","guid":{"rendered":"http:\/\/www.albacio.it\/?p=5044"},"modified":"2014-09-12T14:34:26","modified_gmt":"2014-09-12T12:34:26","slug":"cassese","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/cassese\/","title":{"rendered":"Cassese"},"content":{"rendered":"

\"olio<\/a>The Cassese Crusher Oleari Ltd. produces an extra\u00a0virgin olive oil of high quality. Born in 1975, and owned\u00a0by Mr. Giovanni Cassese, who received the baton in\u00a0conducting business from his father Amalio who, with\u00a0his experience and expertise qualified him sent a huge\u00a0passion for the profession, without which no company\u00a0can take, grow and achieve outstanding results.<\/p>\n

How we produce our oil? Harvest occurs in early October, for stripping branch\u00a0of native varieties such Olialora, Cellina di Nard\u00f2 and\u00a0Leccino.\u00a0Their work is thoroughly after few hours of harvesting\u00a0and processing step occurs at a temperature below\u00a027\u00b0C.<\/p>\n

\"ulivi<\/p>\n

Cold working is that you will not lose all the flavors,\u00a0colors, smells and organoleptic substances that mother\u00a0nature gives us.\u00a0Thanks to ancient methods of collecting and processing\u00a0handed down to us we enclose in each bottle flavors and\u00a0fragrances part of history that binds us to our ancient\u00a0traditions, bringing them on the tables of connoisseurs.<\/p>\n

WEB SITE<\/a><\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

The Cassese Crusher Oleari Ltd. produces an extra\u00a0virgin olive oil of high quality. Born in 1975, and owned\u00a0by Mr. Giovanni Cassese, who received the baton in\u00a0conducting business from his father Amalio who, with\u00a0his experience and expertise qualified him sent a huge\u00a0passion for the profession, without which no company\u00a0can take, grow and achieve outstanding results. How we produce our oil? Harvest occurs in early October, for stripping branch\u00a0of native varieties such Olialora, Cellina di Nard\u00f2 and\u00a0Leccino.\u00a0Their work is thoroughly after few hours of harvesting\u00a0and processing step occurs at a temperature below\u00a027\u00b0C. Cold working is that you will not lose all the flavors,\u00a0colors, smells and organoleptic substances that mother\u00a0nature gives us.\u00a0Thanks to ancient methods of collecting and processing\u00a0handed down to us we enclose in each bottle flavors and\u00a0fragrances part of history that binds us to our ancient\u00a0traditions, bringing them on the tables of connoisseurs. WEB SITE<\/p>\n","protected":false},"author":10,"featured_media":5046,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[812],"tags":[],"class_list":["post-5044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-partners"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5044","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=5044"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5044\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/5046"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=5044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=5044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=5044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}