Italian Regional E.V Olive Oils

The flavour and character of olive oil is determined by the exact type of tree, the soil and its position, how much sunshine it get, and so on.

Hand-picking is the most successful as the olives are undamaged. The timing of the harvest can also affect the flavour and colour of the olive oil. Once picked the olives should be pressed within 12 to 24 hours so no fermentation takes place causing acidity to rise. The lower the acidity the better the oil.