The oil

It is obtained from centuries-old olive trees of different varieties and in specific morain, lebanese and italian.
Olive harvesting, excluding those on the ground to avoid possible alterations, begins with the first toning of the
drupe, a period between the end of October and the beginning of November.
The olives are crushed within 24 hours after harvesting, in a crushed oil of modern conception using cold extraction techniques.
This ensures a high quality of the final product from a chemical-physical and organoleptic point of view. An oil
of decisive and full-bodied flavor is obtained, ideal
for all the preparations, great to condiment raw, gives flavor and genuineness to each dish. Sales denomination.



Superior oil obtained directly from olives and only by mechanical processes.They are oils obtained from the fruit of the olive tree, in conditions that do not cause any alteration of the oil, and have not suffered any treatment other than washing, decanting, centrifuging and filtration, excluding the oils obtained. By solvent or by chemical or biochemical agents or by re-esterification processes and any mixture. With oils of other nature and whose free acidity expressed in oleic acid is not more than 0,8 g per 100 g and having Other features complying with those for this category.
* * Source: EEC Regulation 136/66 and subsequent amendments.


Rules of marketing olive oil:

It is officially entering into force the obligation to indicate on the label the origin of the olives used. To produce virgin olive oil and extra virgin olive oil. Thanks to the new Community Regulation, it will no longer be possible to place as Made in Italy the’Extra virgin olive oil obtained from Spanish, Greek and Tunisian olives withoutno clear and transparent information.In particular, on the label of true Italian oil, the writings should be reported as For example “obtained from Italian olives”, “obtained from olives cultivated in Italy” or “100% by Italian olives “Whereas for mixtures of different origin will be specified if they are “mixtures of Community olive oils”. Mixtures of non-Community olive oils” or “mixtures of Community and non-Community olive oils”. The extension of the obligation to indicate on the label the origin of the olives used to produce extra virgin olive oil Of olive in all European countries is a consistent response to the need to ensure transparency in the choices of Buying Community consumers and fighting scams. In 2008 Italy – according to Coldiretti – imported 485 million pounds of olive oil which, without the labeling. They ‘confuse’ with the national production that was just over 600 million pounds. In other words almost one. Bottle on two made in Italy contains oil from foreign olives.

* Source: EC Regulation No. 182 of March 6, 2009