Extra Virgin Oils
Olive oil is a vegetable oil for culinary use obtained from olive or olive, almost a third of the pulp of the olive is oil. For this reason, since ancient times it has been easily extracted with a simple pressure exerted by a mill.
The oil is extracted from ripe olives between six and eight months old, when they contain their maximum amount of oil, which usually occurs in late autumn. The olives are subjected to a first pressure in order to extract their juice. The quality of the oil is highly dependent on further processing. For this reason, growers watch these steps very carefully. The quality of olive oil is judged by its organoleptic properties and by its content of free fatty acids.
Today olive oil is sold packaged in bottles (glass or plastic), as well as in drums protected from light.