Extra virgin olive oil production and sale

A cornerstone of the Mediterranean diet, extra virgin olive oil is considered the best of all fats for human consumption due to its unique nutritional properties.

It is produced by strictly cold-pressing olives and is characterised by an overall acidity of less than 0.8%. Particularly rich in monounsaturated fatty acids, such as oleic acid, omega-3 and omega-6, it's the ideal fat for weaning infants.

It's also characterised by the presence of polyphenols, vitamin E and squalene.

Thanks to its properties, extra virgin olive oil is considered a true elixir of life; when properly balanced in a diet, it performs important functions, including:

• preventing cardiovascular disease by lowering levels of "bad" cholesterol (LDL);
• reducing the risk of heart attack, stroke, thrombosis and coronary artery disease in general;
• acting as a natural antioxidant;
• protecting the integrity of cell membranes;

• counteracting age-related impairment of cognitive functions, such as memory loss;
• regularising the production of male and female sex hormones and protecting them from oxidation;
• effectively fighting the onset of certain cancers, like skin cancer.

Our extra virgin olive oil is produced from a blend of two olive varieties:

• the "Frantoio" olive tree gives the oil a dark green colour and an aromatic flavour, which is slightly bitter due to the massive presence of polyphenols, as well as a herbaceous aroma;
• the "Dolce di Rossano" olive tree gives the oil a green to golden colour and a delicate, moderately sweet flavour and fruity aroma.