{"version":"1.0","provider_name":"Olio Alberti","provider_url":"https:\/\/demodev.olioalberti.it\/de\/","author_name":"AlbertiMarketing","author_url":"https:\/\/demodev.olioalberti.it\/de\/author\/albertimarketing\/","title":"Most\u00f6l: eine Methode, die Bestand hat | Olio Alberti","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"M3WjoPv8sH\"><a href=\"https:\/\/demodev.olioalberti.it\/de\/mostoel-eine-methode-die-bestand-hat\/\">Most\u00f6l: eine Methode, die Bestand hat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/demodev.olioalberti.it\/de\/mostoel-eine-methode-die-bestand-hat\/embed\/#?secret=M3WjoPv8sH\" width=\"600\" height=\"338\" title=\"&#8222;Most\u00f6l: eine Methode, die Bestand hat&#8220; &#8211; Olio Alberti\" data-secret=\"M3WjoPv8sH\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/demodev.olioalberti.it\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/demodev.olioalberti.it\/wp-content\/uploads\/2021\/03\/progetto-senza-titolo-8-copia-6.png","thumbnail_width":600,"thumbnail_height":600,"description":"[vc_row][vc_column width=&#8220;1\/2&#8243;][vc_column_text css=&#8220;.vc_custom_1633503638192{margin-bottom: 0px !important;}&#8220;] Mosto: olio non filtrato Das aus der ersten Pressung gewonnene ungefilterte \u00d6l, das aus dem Zentrifugalabscheider flie\u00dft, wird als Most bezeichnet. Seine Farbe erscheint tr\u00fcb und z\u00e4hfl\u00fcssig, da er nicht filtriert wird; am Gaumen bleibt er nicht fl\u00fcssig, sondern eher weich. Der Begriff \u201eMosto\u201c war in der Vergangenheit in Ligurien [&hellip;]"}