Polyunsaturated fatty acids, a wide spectre of taste from celery and fennel through to walnuts and almonds as well as analytical results speaking for themselves – all these are perceptible advantages of hand-picking and cold pressing.
As an essential component of the Italian cuisine for salads and antipasti as well as a tasty seasoning – once tried, you’re hooked to the olive oil from Rietine.
Hand picked and cold pressed olives are the secret of the state of art of this product, acidity 0,15% !!!