Beste extra vierge olijfolie

The typical variety of the area is Maiatica, which has a relatively higher presence of fructose in its drupe, providing a good fruity flavor to the end product. Beste extra vierge olijfolie

Our trees enjoy ideal exposure characteristics all over the years on the Basilicata’s hills around Missanello town.

The fruits are naturally harvested between early November and not later than end of December and then make it to the factory in the freshest state possible, where they get cold pressed and turned into Extra virgin olive oil within few hours. This process guarantees excellent organoleptic qualities to the oil.

Additionally, the Maiatica variety has a high productivity and is highly appreciated for the preparation of dried black olives as well.  Biologische extra vierge olijfolie

We are the first consumers of our extra virgin olive oil, thus we care that the best quality and organic standards are respected.

Comments are closed