An olive extract with a unique and unmistakable taste

In 2004 we started a research project in collaboration with the University of Basilicata and the University of Napoli Federico II for the production of oil from pitted olives. Pitted oil is an extra virgin olive oil of the highest quality, with organoleptic characteristics superior to those of normal extra virgin olive oil and source of numerous benefits to health.

It is extracted from the olive pulp only, the “carefully” pitted olives are sent directly to the press for the extraction of the precious oil. Precisely because it is extracted from the noblest part of the olive, it preserves all the characteristics of the fruit of origin with excellent nutritional and sensory characteristics.

The result is an extra virgin olive oil up to 3 times richer in antioxidants, a lower acidity and a lower level of peroxides. All these features also ensure a better durability of the product over time.

Pitted oil has a rich, balanced and harmonious flavor, with a fruity aftertaste, aromatic notes of fresh grass and a pleasant hint of spicy. A perfect oil for seasoning white meat dishes, fish and vegetables in an incomparable way.

Important researches carried out on the pitting of oils have shown that the quality of oils obtained from the extraction of the pulp alone is higher than oils produced from whole fruits.
For this reason the extra virgin pitted olive oil has become an essential ingredient in a healthy and balanced diet.