The nature of Extra Virgin Olive Oil makes it particularly resistant to oxidation because it is rich in monounsaturated fats, with a low degree of unsaturation. In particular, it contains the precious oleic acid that is able to fight against the oxidation process even during the cooking and conservation of the oil. The phenolic compounds determine the aroma, increase pleasure of the senses and bring out the slightly bitter and spicy taste.

The final revealing characteristics are the healthy properties and feeling of well-being that are decidedly superior to other oils. The elevated quality of the raw material, the particular characteristics of the territory, the methods of production and the strict controls throughout the entire production process are aimed at guaranteeing the greatest safety and maximum health.