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Premium Extra Virgin Olive Oil with Chemical-Physical Characteristics significantly better than the US EVOO Standard of Grades. It is obtained directly from olives solely by mechanical processes and from Ogliarolo autochthonous secular olive trees located near the sea in the Salento Apulia Italian region where olives started in Italy 1200 B.C. Chemical-Physical characteristics as per Chemiservice lab: 1 Free fatty acid content (%m/m of oleic acid) = 0.3; 2 Zero pesticides proved; 3 Polyphenols(mg/kg) >300. For more info visit: www. olivottoil .itOlivottoil was rewarded with the Gold Award at the New York Competition 2017 (NYIOOC)
Antioxidants Healthy Food. The only olive oil labelled with two EFSA (European FDA) Health Claims.
Manually harvested olives. Obtained solely with mechanical processes inline with the local millennial tradition
Superior Category : Free Fatty Acid: 0.3% and Polyphenols > 300 mg/kg at packing time
Zero Pesticides Proved