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It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.

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It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.

Heading 3

It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.

Heading 4

It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.

It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat.

It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat.

The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery.

It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine. Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table.

It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat.

The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.

Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table.

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Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table. All Monterosa olive oil varieties are of this quality.

Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table. All Monterosa olive oil varieties are of this quality.

Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table. All Monterosa olive oil varieties are of this quality.

Accordions and Toggles

 

This oil of lower quality is a blend between refined and virgin olive oil.

Discover an extensive selection of virgin olive oils from across the many regions of Italy. Shop Italian olive oils by flavor profile to find the best oil for you.

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals.

This oil of lower quality is a blend between refined and virgin olive oil.

Discover an extensive selection of virgin olive oils from across the many regions of Italy. Shop Italian olive oils by flavor profile to find the best oil for you.

Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals.

Pricing Tables

Bottiglia Bio da lt 0,750

 € 6,00
  • Extra vergine di oliva biologico

Acquista ora

Bottiglia Extra Da lt 1

 

 

 

 

 

Lattina Da Lt 3

€18,00
  • Extra vergine di oliva lt 3

Acquista ora

Bottiglia Extra Da lt 1

 

 

 

 

 

 

 

 

 

 

 

 

 

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