Extra virgin olive oil is a fundamental food of the Mediterranean diet. It is now considered a fundamental element for the treatment and prevention of various diseases.

It is made from “Rotondella”, “Frantoio” and “Leccino” cultivars. At an agronomic level, particular care is taken during the phases of collection, transport and conservation of the olives. Them are pick up strictly by hand; use of mechanical facilitators, such as shakers and vibrating combs, is authorized. Monitoring and control systems guarantee an all-cold extraction as guarantee of a constant product in the highest quality standards.

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