EXTRA VIRGIN OLIVE OIL

Bosana olives are a high-quality source of monounsaturated fats, known for their heart health benefits. These olives are typically cold-pressed to produce extra virgin olive oil, preserving their natural antioxidants. The oil from Bosana olives is rich in polyphenols, which have anti-inflammatory properties.

Semidana olives are prized for their delicate flavor and high oil content, making them ideal for producing extra virgin olive oil. The oil is extracted using cold-press methods, ensuring the retention of beneficial nutrients. Semidana olive oil is known for its high levels of oleic acid, which supports heart health.

Frantoio olives are a popular variety used in high-quality olive oil production due to their robust flavor and high antioxidant content. The oil is typically extracted through cold pressing, preserving its nutritional integrity. Frantoio olive oil is rich in polyphenols, which contribute to its anti-inflammatory and antioxidant properties.

Leccino olives are known for their mild flavor and are often used in the production of extra virgin olive oil. The oil is extracted using traditional cold-press methods, which help maintain its beneficial compounds. Leccino olive oil is a good source of monounsaturated fats and vitamin E, promoting heart health.

Coratina olives are highly valued for their strong flavor and high polyphenol content, making them ideal for extra virgin olive oil. The oil is extracted through cold pressing, which preserves its health-promoting properties. Coratina olive oil is particularly rich in antioxidants, which help combat inflammation and oxidative stress.