EXTRA VIRGIN OLIVE OIL
Artists in the kitchen
Extra Virgin Olive Oil
Roggianella is a cultivar particularly widespread in Calabria, especially in the province of Cosenza.
The ideal harvest period is in the first days of November.
The Roggianesi olives, typical of the Calabrian region, give our oil its slightly fruity flavour and its characteristic colour. They are harvested before they are fully ripe, taken to the mill in well-ventilated crates and pressed there within l1-12 hours through a continuous three-phase cycle and cold extraction. The temperature never exceeds 27° C. This guarantees a low acidity content of less than 0.3 per cent. All this serves to preserve the organoleptic characteristics of the oil, including a high polyphenol and antioxidant content.
Grassi totali: 99,8 g; di cui acidi grassi saturi: 14,5 g; Carboidrati totali: 0 g; di cui zuccheri: 0; Fibre: 0 g; Proteine: 0 g; sale: 0 g.
Choose the size you prefer
Four sizes available
500ml; 750ml; 2L; 5L
Olive oil has been produced by our family for about 40 years. It operates in the territory of Calabria, which traditionally excels in agriculture. In an area of well over 10 hectares, the olive groves grow without any chemical intervention and in a Mediterranean climate that guarantees first-class organic quality to our olive oil.
The olives are hand-picked and processed within 12 hours with meticulous care and love for the land. Years of experience and careful procedures ensure that our oil can boast the designation ‘extra virgin’, the highest grade for olive oil and first-class quality.