Known and used since ancient times, olive oil is the symbol of the Mediterranean diet. Rich of nutritional qualities this vegetable fat is considered the best and the most suitable for human nutrition among all the widely consumed food fats.
Numerous studies and medical-scientific researches have also confirmed that olive oil is a truly natural and healthy food. Excellent for either seasoning any dish or simply for cooking because it enhances the flavours without covering them. When an oil is produced by squeezing olives, without the help of chemical solvents or other industrial interventions, and at the end of this of this process the level of acidity (which is the concentration of free fat acids) results to be less than 0.8% it’s defined ExtraVirgin Olive Oil. Over the years, extra virgin olive oil has remained a genuine and natural product, an olive juice that transfers all the precious substances contained in the raw material to oil.
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10 BENEFITS OF EXTRA VIRGIN OLIVE OIL
In this article we’re looking at the major health benefits of adding Extra Virgin Olive Oil to your diet, based on the latest scientific evidence
HOW TO TASTE EXTRA VIRGIN OLIVE OIL
Tasting extra virgin olive oil is a unique experience of its kind. After reading this article you will be able to recognise a quality olive oil from a poor one
NOCELLARA ETNEA OLIVE
Nocellara Etnea is a Sicilian native cultivar with a dual purpose that grows in particular in the central and eastern area of Sicily, in the area between the provinces of Enna, Catania, Messina, Syracuse and Ragusa