Extra virgin olive oil

Extra virgin olive oil of superior category obtained from taggiasca olives. Gentle perfume and sweet taste. Nice bottle, for a welcome gift.

This extra virgin "Öiu de s’ciappa" surfaced of great value, rare delicacy and absolute genuineness is obtained according to the method of soft cold pressing in the ancient stone mill of the Abbo family. Taggiasca olives come from olive groves located in particularly favorable areas for geographical exposure, microclimate and altitude. Any deposit on the bottom of the bottle demonstrates the naturalness of this Taggiasca extra virgin olive oil.
From the stacked fiscoli, by natural pressure, oil comes out, which is immediately taken and placed in containers called "dry" so that it decants and separates itself from the vegetation water that the olives themselves contain: olive 50% skin, pulp and stone, 30% water, 20% oil. The oil is collected from the buckets with two ladles called "a lecca" and "a cassa". Repeated decanting is done and finally the oil is left to rest in underground tanks dug into the rock, covered in stainless steel. Until the moment of its packaging in the bottle, the oil remains in the tanks at a constant temperature of 13-16 ° C. The Taggiasca Extra Virgin Olive Oil obtained is called "Öiu de s’ciappa" surfaced.
Superior category olive oil obtained directly from olives and solely by mechanical means.

Olio Extra Vergine di Oliva ottenuto da olive di varietà Taggiasca, raccolte negli oliveti nella zona dei comuni di San Bartolomeo al Mare, Villa Faraldi e Cervo (IM).

Anfosso oil DOP Ponente, l. 0.50 - Oil Anfosso The Ponente liquor DOP olive oil is produced only in the month of January and mid-February, the best olives are cold pressed in the stone crusher company.

L’olio extravergine di oliva prodotto è un fruttato leggero con sentori di carciofo e mandorla.
L’azienda, condotta a livello familiare da Silvio e Federica Raggio, con esperienza di tecnici divulgatori, comprende anche un frantoio che molisce unicamente le olive di produzione, consentendo all’azienda di programmare e meglio gestire le operazioni di raccolta e lavorazione in tempi ravvicinati.

The Anfosso oil Ponente DOP is produced only in the month of January and mid-February, the best olives are cold pressed in the stone crusher company.

This extra virgin "Öiu de s’ciappa" surfaced of great value, rare delicacy and absolute genuineness is obtained according to the method of soft cold pressing in the ancient stone mill of the Abbo family. Taggiasca olives come from olive groves located in particularly favorable areas for geographical exposure, microclimate and altitude. Any deposit on the bottom of the bottle demonstrates the naturalness of this Taggiasca extra virgin olive oil.
From the stacked fiscoli, by natural pressure, oil comes out, which is immediately taken and placed in containers called "dry" so that it decants and separates itself from the vegetation water that the olives themselves contain: olive 50% skin, pulp and stone, 30% water, 20% oil. The oil is collected from the buckets with two ladles called "a lecca" and "a cassa". Repeated decanting is done and finally the oil is left to rest in underground tanks dug into the rock, covered in stainless steel. Until the moment of its packaging in the bottle, the oil remains in the tanks at a constant temperature of 13-16 ° C. The Taggiasca Extra Virgin Olive Oil obtained is called "Öiu de s’ciappa" surfaced.
Superior category olive oil obtained directly from olives and solely by mechanical means.

L’olio extravergine di oliva prodotto è un fruttato leggero con sentori di carciofo e mandorla.
L’azienda, condotta a livello familiare da Silvio e Federica Raggio, con esperienza di tecnici divulgatori, comprende anche un frantoio che molisce unicamente le olive di produzione, consentendo all’azienda di programmare e meglio gestire le operazioni di raccolta e lavorazione in tempi ravvicinati.

The Extra Virgin DOP Santa Barbara is an oil obtained by cold pressing of the olives lavagnine and fussy. The olives are harvested by hand and given the particular configuration of the rocky territory, make this product very rare.

The extra virgin olive oil DOP Val di Mazara "Denocciolato Biancolilla" is a superior oil obtained directly from olives Cold extracted has a fresh and aromatic taste.

The extra virgin olive oil DOP Val di Mazara "Denocciolato Nocellara del Belice" is a superior oil obtained directly from olives Cold extracted. It has a delicate but determined.

Enjoy the pure essence oil extra virgin olive oil. The absence of the kernel in pressing enables you to balance the vibrancy of coratina cultivars. Ideal for enhancing steaming.

Olio Anfosso EVO "Riviera Ligure - Riviera dei Fiori" PDO is produced only in the month of January and in the middle of February, from the best cold-pressed taggiasche olives in the company's stone crusher.

With the "Essenza" line, Frantoio Muraglia returns to the essence for which it has always worked: oil. Essence means high quality oil in a pret-à-gourmet dress, elegant but democratic extra virginity. “Essenza” Intense Fruity is an extra virgin olive oil made only with Coratina variety olives. Of fine workmanship it is expressed with notes of thistle and artichoke leaves. Slowly it is enveloped by the spicy tones typical of this cultivar.

Medium intensity fruity tones. Freshly cut grass. Superior category olive oil obtained directly from olives and solely by mechanical means. Cold extraction.

HARVEST First half of OctoberCOLOR Green with golden reflections TASTE Intense bitter and spicy and in perfect balance SMELL Rich in nuances with intense herbaceous, notes of artichoke and green apple USE Raw on any type of dish. Ideal on bruschetta, soups and cut slices
Where does the name "Quinta Luna" come from? Frantoio Gaudenzi tells us: "In order to study the behavior of the varieties based on harvest times, in 2007 we tried to bring the harvest forward by a month. The oil produced was intense and fragrant, the almond scent gave way to artichoke, hints of just cut and olive leaves. The bitter and spicy were more pronounced but incredibly still remained in perfect balance with each other. That day Quinta Luna was born. The name refers to the intuition of harvesting olives after just 5 moons from flowering ".
Superior category olive oil obtained directly from olives and solely by mechanical means.

The main feature is the very low acidity (less than 0.5%) and the intense green color; the cold pressing allows to keep all the organoleptic characteristics of the product unaltered, revealing a wide aromatic range at the moment of tasting with fruity and fragrant aromas. For this reason La Gerla extra virgin olive oil is particularly suitable to be consumed raw. La Gerla extra virgin olive oil is obtained thanks to the rigorously cold pressing of the olives harvested by hand on the plants located in the two production areas Canalicchio and Castelnuovo dell'Abate (SI) at an altitude of about 300 meters above sea level. Superior category olive oil obtained directly from olives and solely by mechanical means. The varieties from which the olives come are Frantoio or Correggiolo, Leccino, Moraiolo and Olivastro.