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Description

The extra virgin olive oil extracted from a variety of Moraiolo, Leccino and Frantoio olives, has excellent characteristics of pureness and authenticity. The optimal exposure of the land to the sun, along with the organic growing technics, lead to the production of high quality olives and thus of an extra virgin olive oil with a high concentration of polyphenols, which are important natural antioxidants. The handpicked olives are transformed by percolation within 24 hours after the harvest.

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