Extra Virgin Olive Oil (100% Italian)

How to choose extra virgin olive oil?

When choosing an extra virgin olive oil, it is important to pay attention to the label. The product should be marked ‘cold pressed’.
Furthermore, it is important to buy oil from a trusted producer who is committed to producing high-quality oil.
Like many other products such as wine or coffee, extra virgin olive oil can never be a standard product, since the climatic conditions that determine its quality (amount of rain, wind, temperatures reached in the various seasons for that year) are not standard. This is becoming more and more apparent as seasons are more drastic as a result of climate change.

For this and many other reasons, our most important job is to select the best product from the area that benefited from the best climate for that year.
We have years of tasting experience behind us that lead us to select the best cultivars and the best blends (set of cultivars that make up the finished product).

The benefits of cold-pressed extra virgin olive oil.

Cold-pressed extra virgin olive oil has numerous health benefits, including:

Reduces the risk of cardiovascular disease
Reduces LDL cholesterol
Increases HDL cholesterol
Protects cells from ageing
Has anti-inflammatory properties
Has antioxidant properties

How to use cold-pressed extra virgin olive oil

Cold-pressed extra virgin olive oil can be used both raw and cooked.
Uncooked, it is perfect for dressing salads, tartare, green
Please try to avoid bringing the olive oil at frying temperature, as high temperatures can damage its nutritional properties.
This extra virgin olive oil can be used in the following ways: • Raw: to dress salads, tartare, vegetables and other dishes. • Cooked: to prepare sauces, legumes and other dishes.