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Extra virgin Olive Oil

Extra Virgin Olive Oil is obtained from the extraction and pressing of olives, the fruit of olive trees. It is an original product of the italian agri-food tradition

There are various types of oil, each with its own characteristics and peculiarities. The commercial names are codified by the European Union (Directive 136/66 / EEC). Among these we remember Extra Virgin Olive Oil (also called EVO)

Extra virgin olive oil, to be classified as such, must have an acidity that must never exceed 0.8%. The acidity of an oil represents the concentration of free fatty acids and is one of the fundamental parameters for evaluating the quality of an oil.

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Extra Virgin Olive Oil

Extra Virgin Olive Oil