Extra Virgin OLIVE OIL
Experience the pure essence of Italian tradition with our premium Extra Virgin Olive Oil. Cold-pressed from the finest Italian olives, this exceptional oil delivers a slightly fruity taste with a light aroma of mature olives, embodying the authentic flavors of the Mediterranean.
Made from 100% extra virgin olive oil with no additives or flavorings, our oil maintains its natural yellow-green color and liquid consistency. Perfect for drizzling, cooking, or finishing dishes, it brings the pure, unadulterated taste of premium Italian olives to your culinary creations.
100% Pure
Made from 100% extra virgin olive oil
Long Shelf Life
24-month shelf life
Premium Quality
GMO-free with no artificial flavoring
Usage Suggestions
Cooking Suggestions
- Perfect for drizzling over salads, bruschetta, and fresh vegetables
- Ideal for low to medium heat cooking and sautéing
- Excellent for marinating meats, fish, and vegetables
- Perfect finishing oil for soups, pasta, and grilled dishes
- Great for dipping bread and creating Mediterranean-style appetizers
- Store in a cool, dry place away from direct light to preserve quality
Pairing Suggestions
- Pairs beautifully with fresh mozzarella, tomatoes, and basil
- Complements grilled fish, chicken, and Mediterranean vegetables
- Excellent with aged balsamic vinegar for dipping and dressings
- Perfect with crusty bread, olives, and Mediterranean herbs
- Ideal for creating authentic Italian and Mediterranean cuisine
Product Specifications
Basic Information
| EXPIRATION DATE | 24 months |
| PRESERVED | Room temperature |
| GMO | Gmo free |
| RADIATION | Absent |
| ALLERGENS | Absent |
| FLAVOURING | Absent |
Product Characteristics
| COLOR | Yellow-green |
| TASTE | Slightly fruity taste and a light smell of mature olives |
| ASPECT | Liquid |
Ingredients Composition
| INGREDIENTS | |
|---|---|
| Extra virgin olive oil | 100% |
Chemical-Physical Characteristics
Quality Parameters (M = maximum, m = minimum)
| Parameter | Specification |
|---|---|
| ACIDITY (%) | M 0.8 |
| NUMBER OF PEROXIDES (mcq/O2/Kg) | M 20 |
| WAX (mg/Kg) | M 150 |
| SATURATED ACIDS IN POSITION 2 OF TRIGLOCERID (%) | M 1.5 |
| STIGMASTADIEN (mg/Kg) | M 0.05 |
| Difference ECN42 HPLC and ECN42 Theoretical calculation | M 0.2 |
| K232 | M 2.50 |
| K270 | M 0.22 |
| DELTA-K | M 0.01 |
| SENSORY EVALUATION: Median of defect (Md) | Md = 0 |
| SENSORY EVALUATION: Median of fruitness (Mf) | Mf > 0 |
Acid Composition
| Acid Type | Specification (%) |
|---|---|
| MIRISTIC | M 0.03 |
| LINOLENIC | M 1.0 |
| ARACHIDIC | M 0.6 |
| EICOSANOIC | M 0.5 |
| BEENIC | M 0.2 |
| LIGNOCERIC | M 0.2 |
| SUM OF TRANS-OLEIC ISOMERS | M 0.05 |
| SUM OF TRANS-LINOLEIC AND TRANS-LINOLENIC ISOMERS | M 0.05 |
Sterol Composition
| Sterol Type | Specification |
|---|---|
| CHOLESTEROL (%) | M 0.5 |
| BRASSICASTEROL (%) | M 0.1 |
| CAMPESTEROL (%) | M 4.0 |
| STIGMASTEROL (%) | < Camp. |
| BETASITOSTEROL (%) | m 93.0 |
| DELTA7 STIGMASTENOL (%) | M 0.5 |
| TOTAL STEROL (mg/Kg) | m 1000 |
| ERITRODIOL AND UVAOL (%) | M 4.5 |
| EEAG (mg/kg) | M 35 |
Nutritional Information
Nutritional value per 100g
| Nutritional Component | Per 100g |
|---|---|
| ENERGETIC VALUE (Kj / Kcal) | 3762kJ / 899 kcal |
| Total fats (g/100g) | 99.9 g |
| Saturated (g/100g) | 14.46 g |
| Mono-unsaturated (g/100g) | 72.95 g |
| Polyunsaturated (g/100g) | 7.52 g |
| Trans (g/100g) | 0 |
| Carbohydrate (g/100g) | 0 |
| Sugar (g/100g) | 0 |
| Protein (g/100g) | 0 |
| Sodium (g/100g) | 0 |
Allergen Information
| Does Not Contain | |
|---|---|
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Cereals containing gluten (wheat, rye, barley, oat, spelt, karmut) and derivatives.
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Mustard and products based on sesame seeds.
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Sesame seeds and products based on sesame seeds.
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Shellfish and products based on shellfish.
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Eggs and products based on eggs.
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Fish and product based on fish.
|
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Peanuts and products based on peanuts.
|
Soy and products based on soy.
|
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Milk and product based on milk (including lactose)
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Nuts: almonds (Amigdalus communis L.), hazelnuts (Corvlus avellana), walnuts (Juglans regia), cashew nuts (Anacardium occidentale), pecans [Carya illinoiesis (Wangenh) K. Koch], Brazil nuts (Bertholletia excelsa), pistachio (Pistacia vera), Queensland nuts (Macadamia ternifolia) and derivatives.
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Celery and products based on celery.
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Quality Assurance
Microbiological Testing Standards
| PARAMETER | VALUE | METHOD |
|---|---|---|
| CBT | U.F.C /g < 10 | ISO 4833-1:2003 |
| Enterobacteria | U.F.C /g < 10 | ISO 21528-2:2004 |
| Sulfite reducer clostridio | U.F.C /g < 10 | ISO 15213:2003 |
| Bacillus cereus | U.F.C /g < 10 | UNI EN ISO 7932:2005 |
| Salmonelle | Absent in 25 gr | ISO 6579:2002 + Adm 1:2007 |
| LysteriaMonocytogenes | Absent in 25 gr | UNI EN ISO 11290:1:2005 |
| E. Coli | U.F.C /g < 10 | ISO 16649-2:2001 |
| Molds and yeasts | U.F.C /g < 10 | ISO 21527-1:2008 |
Experience Premium Extra Virgin Olive Oil
With its beautiful yellow-green color and slightly fruity taste with the light aroma of mature olives, our Extra Virgin Olive Oil represents the pure essence of Italian tradition. Perfect for drizzling, cooking, or finishing—bringing authentic Mediterranean flavors to your table.