Extra virgin olive oil from organic farming
| Types | Features | € |
|---|---|---|
| Traditional Fruity1 Raw2 | Produced by cold at presses – one pressing | 11,50/lt |
| Traditional Filtered Fruity3 | Produced by cold at presses – one pressing, and then filtered through cotton wool. | 12,00/lt |
| Stoned4 Fruity Raw | Produced by cold – one extraction from partially pitted olives. | 11,00/lt |
| Stoned Fruity Filtered | Produced by cold – one extraction from partially pitted olives, and then filtered through cotton wool. | 11,50/lt |
Extra virgin olive oil in conventional cultivation
| Types | Features | € |
|---|---|---|
| Stoned Fruity Raw | Produced by cold –one extraction, from partially pitted olives. | 8,00/lt |
| Stoned Fruity Filtered | Produced by cold –one extraction, from partially pitted olives, and then filtered through cotton wool. | 8,50/lt |
1Fruity: an oil with a full-bodied taste, strong, that will leave a slight pinch in your throat.
2Raw: an oil obtained from the milling of the crusher, turbid, which will leave a little fund inside the container.
3Filtered: the raw oil is passed through cotton layers, so as to avoid formation of the fund inside of the purchased container.
4Stoned: the oil obtained from partially pitted olives, where the taste of olive pulp is more exalted.
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