ITALIAN EXTRA VIRGIN OLIVE OIL
 
It is obtained using the centuries-old method of hand-skimming the small quantity (2-3%) that naturally rises to the surface of the olive paste after milling but before undergoing centrifugal separation. Being subjected only to crushing and no other production process, it has fullbodied look and a perfect balance of taste and fragrance.
Perfet for dressing salads, fish, seafood, delicate dishes.
Nutritional value for 100ml
Extra Virgin Olive Oil
Superior category olive oil obtained directly from olives and solely by mechanical means.
Energy 3389 kJ / 824 kcal
Fats 92 g, of which saturates 13 g
Carbohydrates 0 g, of which sugars 0 g
Proteins 0 g
Salt 0 g