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This oil is obtained by crushing our freshly picked moraiolo olives. Its exceptional organoleptic properties combine with excellent analytical parameters of 0.2% acidity, approximately 7 peroxides, and about 80% oleic acid etc.
We recommend consuming it after it has properly matured in the autumn following pressing.
The European Community, through its control bodies, follows the whole of the production process with analyses and tasting just as for the ‘denominazione di origine controllata e garantita’ (DOCG, E.C. certification guaranteeing origin and quality) of great Italian wines such as Barolo, Brunello, and Sagrantino, so it is certified by an official body of the Italian State and of the European Community. Our company summarises the analytical results of the lot on the back-label of the transparent ‘square’ glass bottles of 0.5 litres, 0.75 l., and 1 l.
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