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Extra virgin olive oil is obtained by mechanical processes and without manipulation or chemical additives. To obtain a fine extra virgin oil, both the quality of the olives (picked and not picked) and the pressing method with cold extraction, using temperatures below 27° centigrade. The result is a slightly spicy oil, with a touch of bitterness and an intense green colour.

Extra virgin olive oil is obtained by mechanical processes and without manipulations or chemical additives. 

Olio extra vergine - Extra virgin oil.

Linea classica - Classic line



 

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