Extravirgin olive oil 3L
The extravirgin olive oil has got the most precious organoleptic characteristics, for the presence of oleic acid, which must be kept below 0.8 grams for 100 grams.
When they have reached the right ripening point, they are picked up by hand and pressed by the help of a special equipment. The procedure is the following: washing of fruits, separation of them from leaves, milling, centrifugation and possibly filtering of the final product..
Average values for 100g
energy: 3700 kJ/900 kcal
put of which saturated fatty acids: 15g
of which sugars: 0g