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Extra virgin olive oil (olio di oliva extravirgine) is obtained after the first cold pressing of healthy olive fruit, and acidity (free fatty acids) does not exceed 0,8%. In addition to meeting the chemical parameters, the oil must still undergo organoleptic testing and must not have any odor that is not characteristic to pure oil. Thus, for example, "extra virgin olive oil with rosemary twig" is not actually an extra virgin olive oil.
Low content of unsaturated fatty acids makes olive oil much more resistant to high temperatures than other oils, so it is better for cooking and frying considering high smoking point it possesses.
Use it as a dressing or for cooking at low/high temperatures.
100% cold pressed olive oil
Store in a dry, cool and dark place.
Indicated on the packaging.
OLITALIA S.r.l., Via A. Meucci 22/A - 47122 Forli (FC) - Italy
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Italy