Extra virgin olive oil is one of the main foods of the Mediterranean diet. Extra virgin olive oil is defined as the golden elixir for its antioxidant polyphenols, precious weapons against diseases caused by free radicals and against aging. Depending on the degree of ripeness of the type of olive cultivar used for its production, extra virgin olive oil is produced from late September to December.
Product obtained by mechanical pressing of the fruits of the olive tree (Olea Europea). Food with a fluid consistency, rich in antioxidants, with a very high fraction of monounsaturated fatty acids. It has organoleptic qualities enhanced by fruity aromas and a variable color from golden yellow to green.