The extravirgin olive oil “Precious” has got the finest organoleptic features. Produced in limited quantity exclusively with fresh and healthy olives cultivated by us and picked up manually, after a quick cold pressing, they give an oil that following a simple and natural decanting, shows a beautiful slightly greenish colour with a pleasant scent and a gently fruited graceful taste.
DIETOLOGIC VALUE OF OLIVE OIL
As scientific research goes on, a growing number of nutritionists, biochemists, physiologists and pathologists highlight the nutritional dietologic value of olive oil, emphasizing the preventive aspect of its inclusion in a safe diet. Moreover we must remember that the pleasure of a good extravirgin olive oil above all in its raw use, and also in small quantities, consists in pointing out the organolelptic features of all the food it matches.