olive oil

The Purity of Italian Extra Virgin Olive Oil

Real Italian olive oil is so much more than just an ingredient; it is the soul of Italian cuisine. In the sun-drenched orchards of Campania, the olives are hand-picked at the ideal moment and cold-pressed within a few hours.

• First Cold Pressing (< 27°C): By pressing the olives at low temperatures, all natural antioxidants, vitamins, and the rich aroma are optimally preserved.

• Low Acidity: Extra virgin olive oil may legally contain a maximum of 0.8% acidity — our artisanal oil remains well below that. This results in a more intense aroma and a delightful, slightly peppery aftertaste in the throat.

• From Monocultivar to Flavoured: Discover the pure, unrefined taste of oil from a single olive variety (monocultivar), selected blends, or refined olive oil enriched with natural ingredients such as black truffle.

• Culinary Use: Essential over a fresh insalata caprese, on grilled bread for an authentic bruschetta, or as a refined finishing touch over grilled vegetables, pasta, and meat dishes.