Production plant: AgRO
Production location : Lecce, Southern Italy
Acidity: 1% standard value ≤ 2%
Production period: early autumn (September/October)
Harvesting method: natural and mature (no machine is used)
Extract: cold pressed and extracted from 100% local organic olives
Flavor: with rich fruit aroma
Award: Best Olive Oil/Italian Slow Food Guide
1. The olives are sent to the factory within two hours after being picked, and washed to remove leaves and dirt.
2. Stir and break, and keep the olive paste within 27 degrees .
3. Use cold press machine
4. Separate olive oil and water with a centrifugal machine
5. Filter storage
High-quality cold-pressed virgin olive oil does not have as strong olive polyphenols as extra-grade cold-pressed virgin olive oil , so it has a warm taste and is suitable for you who are new to olive oil.
The smoke point of olive oil is around 190 degrees, and it can be fried or fried. Remember to put the oil in the cold pan!
Drink a small spoonful of oil in the morning for health care, and you can also use it for daily skin care and makeup removers.
Be sure to put it in a cool place, don't put it in the refrigerator!