Extra-Virgin Olive Oil is pure fruit juice, it does not require additives or preservatives as long as it is produced under decades of organic farming conditions
Extra-Virgin Olive Oil contains no other substance than pressed or centrifuged olive juice, either exclusively by mechanical means, at a temperature below 40 ° C
Extra-Virgin Olive Oil can only be obtained by first centrifugation, it must have a quantity of
oleic acid of less than 0.8g / l and particular organoleptic characteristics that make its
flavor sweet, slightly bitter,barely
pungent sometimes
Extra-Virgin Olive Oil is a product of great durability if it is well preserved, that is to stay away from air and light
A preferred consumption date is indicated on the
Brand Mano label
