Extra virgin olive oil is particularly resistant to oxidation because it is rich in monounsaturated fats. Specifically, it contains precious oleic acid which can counteract the oxidation process even during oil preparation and storage. Phenolic compounds determine the aroma, increase the pleasure of the senses and give the slightly bitter, spicy taste.
Other characteristics that make this product unique are its health properties and the feeling of well-being, markedly superior to other oils. The quality of the raw material, the distinctive characteristics of the cultivation area, the production methods and the strict controls throughout the production process aim to guarantee maximum benefits in terms of health and safety.