Extra Virgin Olive Oil

Benefits of Extra Virgin Olive Oil

Extra Virgin Olive Oil is the most used condiment in the Mediterranean diet since ancient times. Clinical studies highlight the nutritional qualities of this food considered the best of all. Why extra virgin olive oil? Because it is the only oil whose production involves the simple pressing of the fruit without chemical solvents. Italy is the second largest oil-producing country in the world but there is still little culture on the subject.

For example, not everyone knows the difference between olive oil and extra virgin olive oil.

The Processing Process of Extra Virgin Olive Oil “Cepelli”

Extra Virgin Olive Oil must be pure and have precise chemical and organoleptic characteristics (such as colour, odour, consistency). The acidity, for example, should not exceed 0,8 grams per 100 grams. In order to guarantee the quality of our product, we also carry out periodic control tests including chemical analyses and tasting sessions. Oleificio dei Castelli selects and processes the best Italian olives which are milled within 24 hours of harvesting with a modern centrifugation system in order to obtain a very high quality oil with an acidity of less than 0,30%.

The Extra Virgin Olive Oil “Cepelli” is a 100% Made in Italy product: the olives come from Italian cultivars (Nocellara, Biancolilla, Ogliarola, Coratina, Dritta). Cold extraction at temperatures below 27°C keeps the precious organoleptic and nutritional characteristics of Extra Virgin Oil unchanged. Our Extra Virgin Olive Oil combines well with fish and meat dishes and is characterized by a very low acidity and number of peroxides.

Available in:

Bottle of 0,750 Lt: 8-15 bottles
5 Lt can – single can or pack of 3/4 cans