Organic and Health
Respect for nature and attention to the environment have guided us in the creation of our Organic Extra Virgin Olive Oil.
The olives are harvested in advance starting from the first week of October and are pressed on the same day of harvest within 6/8 hours. This is one of the many fundamental processes to produce products of excellent quality, with high organoleptic properties and very rich in POLYPHENOLS. This last contribute to the protection of blood lipids from oxidative stress. The beneficial effect is obtained with a daily intake of about 20 g of olive oil.
NATURALLY HIGH IN VITAMIN E. Vitamin E contributes to the protection of cells from oxidative stress.
NATURALLY RICH IN UNSATURATED FATS. Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of blood cholesterol levels. Oleic acid is an unsaturated fat.
The oil we produce is stored in steel silos under the surface at a constant temperature and with a nitrogen generator; we do not keep stocks of bottled product to prevent atmospheric events, temperature and light, from altering the organoleptic properties, but we prepare everything at the time of request.
Our products respect the environment thanks to organic farming systems, they do not contain GMOs and have obtained the certified organic mark.
The soils are fertilized through biological techniques and methods and natural substances, so that the by-products of processing such as vegetation water and pomace are returned to the soil.