Print

Extra virgin olive oil is obtained by pressing fresh, healthy olives picked at the correct degree of ripeness.

It is extracted by simple mechanical processes such as pressure, centrifuging and separation; extra virgin olive oil really is a "fruit juice", a food rather than a condiment.

It is rich in antioxidants which slow the rate of cellular aging, it aids digestion and the assimilation of minerals and vitamins, reducing the onset of cancer and cardiovascular disease, it also ensures a high energy supply.

These valuable properties mean that extra virgin olive oil is recommended at any age, from infancy to old age, it accompanies the harmonious development of our body and contributes to its well-being.

PRODUCTION AREAS