The extraction process

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We think it's important to emphasize the natural component and absolutely no chemical process that characterizes the extraction of 'Extra Virgin Olive Oil, as summarized in the table below.

EXTRA VIRGIN OLIVE OIL- the only one obtained from a fruit

- extracted from olives by mechanical procedures

- immediately edible

- tolerates much higher temperatures
than other oils.

- more appropriate than other oils
For the frying, infact its fat can be reached
without any change up to 180 °
Seeds Oils - obtained from seeds;


- extracted using chemicals (usually solvent);


- they need a process of chemical rectification;


- high temperatures create peroxides and polymers that can
cause damages to internal organs.


Results The extra virgin olive oil, protagonist of
the Mediterranean diet, is unique among
vegetable oils because little elaborate and
for this reason rich in polyphenols


Results It's extracted 99% of oil content but
the content of tocopherolsand lecithine is
substantially lowered however they remain in
low percentages with little biological activity
instead rises the content of fatty acids that
are harmful to health

Here are accounted for in traditional and contemporary production process for extracting oil Extra virgin olive oil

oil_extractio_process_eng

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Selection of Products

Extra Virgin Oil 0.500 l Rustic Bottle "Robust Taste" Extra Virgin Oil 0.500 l Rustic Bottle €7,00


Extra Virgin Oil 5 lt Tin "Delicate Taste" Extra Virgin Oil 5 lt Tin €35,00


Classical Bag Classical Bag €44,00


Elegance Pack Elegance Pack €37,40

Extra Virgin Oil 3 lt Tin "Delicate Taste" Extra Virgin Oil 3 lt Tin €20,00


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