Anfosso Extra Virgin Ligurian Olive Oil

ANFOSSO Extra Virgin Olive Oil is produced from one of Italy's prestigious regions, Liguria.     The olives cultivated are called Taggiasca Olives. Some Taggiasca trees over 300 years old still bear fruit. The trees are self-pollinating.

Its small olives are mostly used for oil, having 23 to 26% oil content. They yield a pale green oil which mellows and settles into a straw yellow colour.

When the olives are made into table olives, they are let ripen to black. They are then soaked first in fresh water for 40 days, then put into brine along with herbs such as bay laves, rosemary and thyme.

Its entire oil production is obtained through Cold-Pressing process only to which no heat or chemicals have been applied.
The oil remains Untreated and Non-Filtered so as to avoid altering its particular organoleptic properties and is highly mono-saturated.

The oil is of perfect taste and odour having maximum acidity in terms of oleic acid of 1g per 100g or simply an acidity of less than 1%.

Furthermore, the oils bottled are protected in dark glass, as any type of light breaks down the composition of olive oil and its organoleptic properties, thus reducing its expiration and causing the oil to become rancid.

The product is the first of its kind to be marketed outside and exported out of Italy, providing the consumer the finest quality available and superior to anything similar.

Anfosso EVOO is recommended for any dietary management and culinary cuisine.           Suitable for all types of cooking and salad dressings.