The terms found on the labels of olive oil bottles are established by the EU. When these specify “Extra virgin olive oil” or “Virgin extra olive oil”, then the product in question is of the highest grade in quality, with acidity of less than 0.8 percent.

The olives are processed immediately following their harvest and pressed within 24 hours. Special attention is paid toward ensuring that they undergo minimal damage, such as to guarantee this high level of quality. We have our olives pressed right in the neighborhood in a particularly gentle oil mill from Tuscany.

As is also the case with wines, the region and location of the plantation play an important role. It is preferable that there be a clear source terrain, even better when this is contained within a single region. “Bottled in” is therefore not an entirely reliable indication.