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Extra Virgin Olive Oil (EVO) is obtained exclusively through mechanical cold-pressing processes, without the use of chemical solvents. It is one of the key foods of the Mediterranean diet, valued for its nutritional and sensory characteristics.
Among the naturally occurring components in high-quality EVO oil are:
Monounsaturated fatty acids, especially oleic acid, which play an important role in a balanced diet.
Polyphenols, antioxidant compounds that contribute to the oil’s stability and taste profile.
Vitamin E, which contributes to the protection of cells from oxidative stress.
Squalene, a natural hydrocarbon found in olive oil with recognized nutritional functions.
The information provided refers exclusively to the general characteristics of extra virgin olive oil in accordance with EU regulations. No therapeutic or health claims are made.
According to EU Regulation No. 2568/91, an oil can be classified as extra virgin only if it meets the following criteria:
It is produced exclusively by mechanical means, without chemical treatments.
It has a free acidity level, expressed as oleic acid, not exceeding 0.8%.
It is free of sensory defects, based on official panel test evaluations.
It complies with specific analytical and sensory parameters established at the European level.
An oil can be labeled as Italian only if the olives are harvested and processed entirely within Italy.
High-quality EVO oil is also recognized by its sensory profile:
Aroma: fresh and fruity, often with notes of freshly cut grass, artichoke, green tomato, or almond.
Taste: balanced between bitterness and pungency, sensations linked to the natural presence of polyphenols. A light tingling in the throat is a sign of freshness and quality.
The Extra Virgin Olive Oil offered by Agricola Locci is a carefully selected product that meets the highest quality standards. Over the years, it has received national and international recognition, confirming our ongoing commitment to excellence.
