PITLESS EXTRA VIRGIN OLIVE OIL ONLY THE OLIVE PULP
Obtained by cold-pressing only the olive pulp without pits.
PRODUCT OF THE HIGHEST QUALITY
The Pitless Extra Virgin Olive Oil is obtained from the greenest, the freshest and the healthiest olives picked up by hand, by removing the pits from the olives first and then pressing only the olive pulp, all this within 24 hours after the harvesting.
The pitless olive oil’s quality is higher than the quality of the olive oil obtained from whole fruits.
The absence of the olive pit guarantees that the olive oil:
- has lower acidity and is lower in peroxides;
- is richer in POLYPHENOLS (present in the olive peel), natural antioxidants that help to slow cellular aging and to prevent high cholesterol levels;
- has a major resistance to oxidation and a longer shelf life.
The pitless extra virgin olive oil is more balanced, with a more persistent aroma.
The flavor is more delicate and the bitter aftertaste of common extra virgin olive oil is less intense. A fruity taste with aromatic notes of fresh herbs.
Living healthily and full of well-being means to improve the quality of our life.
Correct eating habits to keep a good shape and to avoid getting sick mean to grow up healthy, to maintain the physical health and psychological wellness, to get old well, to prevent the diseases.
The pitless extra virgin olive oil is an ideal condiment for everyday life because this is a rich, nutritious, healthy and highly digestible food product.
We advise a daily quantity of 20 g (approx. 1 tablespoon). Perfect for everyone, especially for kids and seniors.
Per le sue proprietà e per l’apprezzamento dei consumatori, abbiamo scelto di seguire questo percorso in modo estremamente attento ed accurato, al fine di ottenere un alimento sano e dalle qualità eccezionali grazie ai molteplici effetti positivi riscontrati sia in ambito scientifico che economico.
- Variety: Gentile di Chieti, Frantoio, Leccino.
- Place of origin: Olive trees cultivated on hills in the Abruzzo region, Italy.
- Harvest: Every year from end of October till December.
- Harvesting method: Olives are harvested by hand using the stripping method, transported in boxes to the own olive mill and milled within 24 hours.
- Production: Olives are washed with jets of water at room temperature and cold-pressed.
- Extraction process: Mechanical pitter and continuous oil mill, extracted at less than 27⁰C.
- Storage: in stainless steel tanks at controlled humidity and temperature (max 16-18⁰C).
- Shelf life: 18 months from bottling. Keep in a cool dry place, far from direct light and heat. Always tap the bottle after use.
- Quality control: Laboratory analysis and panel tests.
- Acidity: From 0.2 until 0.4 when bottled.
- Colour: Intense golden yellow with hints of light green.
- Smell: Distinct smell of olives, medium fruity, with hints of herbs and vegetables.
- Taste: Fruity, well-balanced, harmonious, with notes of artichokes and sweet almonds. Intense and well-balanced taste.
