Nutritional properties: Extra virgin olive oil
Exclusivity of Wellbeing.
Extra virgin olive oil, a great strength of modern agricultural production, is the result of the opportunities that combine the environment, a heritage of genetic varieties, agronomic leadership and commercial preferences to obtain a product that is “Unique” and “Authentic”
This refers to the different types of oil that are produced, carefully choosing between the natural biological resources, such as our selections. Extra virgin olive oil is recognized as a “unique” product when the elements that characterize it provide certain specific substances, not in the “commercial range” but with excellent levels that enhance the specific healthy properties of this food.
This is the result of compatibility with the agrarian system and with the territory, but also with the choice of management of the plants with adaptable cultivation techniques, in a way that is in balance with the ecosystem.