The extra Vergine Olio di Oliva is the result of a careful selection of “Ogliarola and Cellina” olives from the fields in Presicce. The olives are hand-picked and cold-pressed in their own stone mill. Cold pressing is a way to make olive oil without the use of heat or chemicals. The olives are crushed into a paste, then pressed to separate the oil from the pulp. This cold-pressed method gives the best quality of olive oil. Adding heat to the olives allows producers to get more oil from the olives, but the heat can damage the antioxidants and so reduce the health benefits.
The olive oil you get from Tre Gioie is the purest olive oil you will ever taste and is not mixed with older pressings or chemicals. When you have tasted this olive oil from the beautiful Presicce in Puglia, you will never want anything else.
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