the extravirgin
olive oil
Since four generations, with more than 8500 plants,
every year in October we collect, grind and bottle
the PETRUCCI extra virgin olive oil.
After the harvest, which happens manually,
the olives are brought to the mill
and pressed within few hours,
by cold extraction,
this process enables the production
of a superior quality oil,
the best possible and does not allows any alterations.
The production is then stored in steel tanks at a controlled temperature, to then move on to the final phase in the company's bottling.
All the process happened to be under our strict supervision.
​
Our extra virgin olive oil,
it has the typical characteristics of
bitter and spicy but well balanced, fruity and yellow-green.
the extravirgin
olive oil
Our extra virgin olive oil,
it is bitter and spicy but remains balanced and unobtrusive,
it has a very low acidity (below 0.2%) and is rich in polyphenols , typical characteristics of a quality oil that has not lost its nutritional and organoleptic properties during the process.
It is fruity and yellow-green in color .
