Basic information about the “Biscotti” extra virgin olive oil, reflecting its high quality standards:


Acidity: 0.3%


Extra virgin olive oil is the highest quality of olive oil. It has a free acidity, expressed as oleic acid,
of no more than 0.8% and is obtained only from the olive, undergoing any treatment other than washing,

decanting, centrifuging, and filtering.


Cold pressed and 1st press:

Quality oil comes from fruit that is processed at temperatures below 86°F, to protect the aromas

and reduces the oxidation.


Harvesting from October to December :

Harvested by hand and brought to the mill within 24 hours, to maintain the highest quality of flavour


Organic farming only and the production coming only from proper olives.


The decanted oil has a shelf life of 24 months


Note that extra virgin olive oils vary widely in taste, color, and appearance.

Their taste should reflect the fact that they were made from olives and cannot be totally tasteless.