Since 1988 the extra virgin olive oil made by Giancarlo Ceci from organic agriculture is made with the type of olives "Coratina" and is characterized by a fruity flavour and a higher content of polyphenol.
To obtain this quality of product some rules must be followed: the olives must be harvested at the right time and the time between the harvest and the extraction of the oil must be as short as possible, to avoid the oxidation of the product during the processing and the storage.
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