olive oil extra vergine BIO 1l Farchioni

Produced exclusively from olives obtained from organic plantations. The pesticides and fertilizers used to fertilize the soil in which olive trees are grown consist only of natural ingredients. Extravergine oil is the most important part of the Mediterranean diet, it has a characteristic, fruity aftertaste and a beautiful golden-green color. It perfectly enriches the taste of salads, vegetables, soups, fish and grilled meats. Extremely tasty even on a simple piece of dry bread.

Extra virgine is the most valuable olive oil - virgin cold pressed. It has an excellent taste, smell and acidity. The oil from subsequent pressings has worse properties. The most important fat in olive oil is monounsaturated oleic acid. It helps to protect the body against asthma and allergic mucositis. It lowers the level of bad cholesterol in the blood. Olive oil also contains polyunsaturated fatty acids, which together with oleic acid reduce blood clotting, which prevents congestion, strokes and heart attacks. Oil is also rich in vitamin E, the strongest antioxidant. Olive oil is suitable for salads, frying, baking, cooking. There is an unwritten rule to add a neutral tasting olive oil to delicate dishes, i.e. from the pomace. And extra virgin is best for salads, sauces and vegetables.