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Extra Virgin Olive Oil lt. 5 - 2020/2021

oil-evo-bio5l Azienda Zacheo


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Obtained from olives of traditional varieties, such as "Cellina di Nardò" and "Ogliarola Leccese" and from new varieties, such as "Leccino" and "Frantoio". Obtained by cold pressing, since in addition to being processed at temperatures below 27 ° C, it is extracted by a process of centrifuging the olive paste. For this production measures are taken to maintain the biological activity of the land, implementing a preventive fight against adversity through the choice of the above-mentioned varieties, suitable for specific environmental conditions. Acidity equal to 0.5 ° C.