Extra virgin olive oil
Acidity in oleic acid: 0.3%.
Production: the olives are milled the same day they are picked up and the oil is extracted from a cold pressing to maintain the best qualities of the typical Tuscan products.
Tasting: olive oil is considered the finest and fruitiest of vegetable oils; it can be used for uncooked food as well as for cooked ones; it is good for its authenticity, its high digestibility, its nutritional value and its flavor.
Available in various capacities: 75cl, 50cl, 1 liter, 5 liters.
Company Farm Cantagallo C.S. Ronzano 67, Fratticciola - Cortona - P.IVA 00912640513 - ©2012 - Website by Dyachro Time