Precious Cultivars (Filtered) - OLIVE OIL CAMPAIGN 2022 - 2023

It is an oil designed for those who prefer oils with more intense and defined flavor notes.

With a pleasantly fruity aftertaste, it is characterized by its inviting bouquet and full-bodied flavour.

It goes well with the preparation of dishes where the competitive action of the oil is required as a useful ingredient to give taste to the preparation but without covering the flavor of individual ingredients.


Oil produced in the European Union


100% Fine Cultivars from the European Mediterranean


Filtered to eliminate elements dissolved in suspension


Obtained  Cold to preserve the organoleptic, nutritional and health characteristics of the oil


Free oleic acid acidity ≤0.35%


THIS LINK you can find the video that tells all the production phases of our Extra Virgin Olive Oil

Starting at 69

In 48h directly to your home.

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Organoleptic characteristics

Oil with a pleasantly fruity aftertaste, it has a rich and delicate taste at the same time.

Obtained cold

Our Extra Virgin Olive Oil is obtained cold from fresh healthy olives, with an extraction process that does not exceed a temperature of 27°C .

This process helps to preserve the organoleptic, nutritional and health characteristics of the oil


Before bottling it we "filtered" it to eliminate the elements dissolved in suspension which would make its appearance "veiled", forming over time a deposit on the bottom ("sludge") for the natural decantation process.

The chemical analysis of our extra virgin olive oil

Current legislation ≤ 0.80%

The determination of acidity is perhaps the oldest and best known means used to evaluate the quality of an oil; it is not perceptible in terms of taste, but its increase corresponds to a general worsening of the sensory characteristics. The lower the acidity level, the more assured that the extra virgin olive oil is of high quality, coming from healthy and intact fresh olives, carefully harvested from the olive trees at the right degree of ripeness and after a few hours cold-pressed with true miller art.

Current legislation ≤ 20.

The number of peroxides, which are formed by the reaction of the oil with oxygen, indicate the oxidation state of the oil: an oxidized oil has probably been stored (e.g. exposure to light, high temperature) and/or worked in incorrect way. The lower the number of peroxides, the better the quality of the oil and its state of conservation, while a high number of peroxides indicates an oxidation process that has already started and is irreversible.

Current law ≤ 2.50

It highlights the refining processes or the oxidation and aging phenomena of the oil; it measures both the genuineness and the purity of the oil, in addition to the state of conservation of the same (genuineness above all means that it has not been cut/mixed with other oils or polluted by different substances). Low values ​​of the spectrophotometric indices are an indication of a good quality of the oil, while high values ​​are an indication of blending with refined oils, both seed and olive.

Current law ≤ 0.22

Current law ≤ 0.01

Current legislation ≤ 250

They are compounds contained on the leaves and fruits, normally present in minimal quantities in extra virgin olive oils; therefore they are a useful parameter for revealing any commercial fraud as they reach high values ​​only in pomace oils for which they are a recognition factor. A high wax content (above the legal limits) is undoubtedly an indication of an illicit addition of pomace oil to olive oil.

use it like this

The "Fruity Flavor", rich and delicate at the same time, makes it a balanced oil to be used throughout the meal.

With pasta with red sauces, on vegetables such as tomatoes and fennel or to season rich and fresh salads, cooked vegetables, soups, on veal carpaccio, fish and roast meat, meat appetizers and red pizzas.





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