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Delivery is made directly to the home (up to the desired floor or cellar) indicated by the customer in the order and is under our responsibility if something happens along the way
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All orders are delivered on the national territory using a tested distribution system
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NORTHERN ITALY (Liguria, Piedmont, Valle d'Aosta, Lombardy, Trentino-Alto Adige, Friuli-Venezia Giulia, Emilia-Romagna, Veneto): telephone notice
CENTRAL & SOUTHERN ITALY (Tuscany, Umbria, Marche, Lazio, Abruzzo, Campania, Basilicata, Calabria, Molise, Puglia, Sicily, Sardinia): notice by email + sms
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It is necessary to write on the courier's delivery note what is evident upon delivery (eg: the box is dirty and greasy with oil, etc.) and notify us immediately. It will be our concern to contact the customer to ascertain the extent of the damage and agree on an immediate return of the unusable products.
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It is certainly possible by informing our customer service on 0183 780398 from Monday to Friday from 11.30 to 15.30 and from 17 to 21
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Of course! All deliveries are monitored daily by us, however in the event of special needs arising at the time of the order we can intervene on the couriers who are in charge of the delivery and meet the customer's needs.
Out of stock products are usually excluded from items that can be ordered on/off line. However, if the situation should arise, our customer service will give immediate feedback via telephone in order to better complete the order.
ONLINE ORDERS: it is not possible to place post dated orders. All online orders are immediately processed and shipped
OFF LINE orders: it is possible to notify our customer service of your intention not to receive the ordered items immediately by postdating the delivery up to a maximum of 30 days.
Yes, it is possible to request delivery of the order to an address other than your own (as a gift); in this case the orders must necessarily be prepaid and therefore it is not possible to activate the Cash on Delivery option
Of course! Consult the specific section of the Right of withdrawal and you will find all the info you are looking for. You will receive a refund for returned products that have not yet been opened via bank transfer or PayPal.
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EXTRA VIRGIN OLIVE OIL is obtained by pressing the olives mechanically, without using solvents or chemicals, so as not to alter the final product in any way. It must be pure and respect some organoleptic characteristics such as smell, colour, consistency and acidity which, as we said before, must remain under certain parameters.
OLIVE OIL , on the other hand, is obtained by refining virgin olive oil, therefore with the use of solvents or with adjuvants with a chemical or biochemical action, or from the mixture of virgin olive oils and refined olive oils.
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A MONOCULTIVAR OIL is an oil produced using olives of a single variety or "cultivar" . It is an oil with a strong personality, which perfectly represents the territory that generated it, because if it were produced in another place it would be... different! Only a very small percentage of the oils produced in Italy are monovarietal: in most cases, in fact, the oil is produced by combining different varieties (hence the term "blend"). The monocultivar is therefore perceived by connoisseurs as a rare and precious oil, capable of giving a unique and exquisite flavor to every dish.
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A BLAND OIL It is the oil art of knowing how to meticulously combine top quality Extra Virgin Olive Oils - suitably selected - extracted from different cultivars, each with its own organoleptic characteristics, with skill, professionalism and experience such that each oil is able to give his individual contribution to the final product without predominating, thus making the union (the blend) better than the sum of its components.
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With COLD PRESSING , or cold extraction, we mean the production of vegetable oil through a mechanical process. This technique is used to produce vegetable oils, such as virgin, extra virgin olive or organic sunflower seeds. As far as extra virgin olive oil is concerned, the temperature at which the extraction takes place must be lower than 27°C in order not to alter the organoleptic characteristics of the oil produced
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The determination of the ACIDITY is perhaps the most ancient and known means used for the ASSESSMENT OF 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.
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A good extra virgin MUST pinch in the throat . More or less, but it's good that you feel a certain scraper in your throat when you taste it as it is. This is synonymous with freshness and the presence of active ingredients. Among the components of extra virgin olive oil there are polyphenols , which have several important health properties: they are antioxidant, anti-inflammatory, soothing. Among these in particular the oleocantale which is precisely responsible for that pinch that we feel in the throat when tasting.
