Extra virgin olive oil

Extra virgin olive oil is the only cooking oil that you can obtain by simply pressing, without any chemical manipulation;with good flavour and perfectly digestible and can be assimilated by any age, as proven by thousands of years…

Scientific research all over the world has shown the effectiveness of olive oil in the  prevention of cell aging and serious illnesses. The health benefits of extra virgin olive oil derive largely from its small non-fatty component, rich in valuable antioxidants: polyphenols, carotene, sterols, anthocyanins. But not all oils are equal.

It is therefore important to choose an extra virgin and know how to recognize: to know  how to distinguish the good aspects and the individual defects of an oil ought to be the minimal demand for anyone approaching this precious food – including  and identify the qualities of defective oil.Oil is the primary duty and a minimum requirement of anyone who approaches
This precious food: tasters, producers and especially tasters, producers and above all else, consumers…