Extra virgin olive oil from organic farming
|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
|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.