Rinalducci Classic Extra Virgin Olive Oil. It is cold extracted by green and black olives processed in the central period of the harvest. It has a soft and balanced taste, with hints of fresh olives.
A good olive oil comes from an excellent raw material, therefore from selected and fresh olives, and a right extraction process.
Hence, every stage of the production is carefully monitored.
The olives are harvested and processed within 24-48 hours. They are first defoliated and washed, then they are double crushed – the first crusher is with discs and the other with knives. Without undergoing oxygenation changes, they are passed into the kneaders to be worked for about 35 minutes at controlled temperature. No water is added, in fact we work with a two-phase cold extraction system.
In this way, we have an excellent quality of olive oil, rich in nutritional values and vitamins necessary for a healthy diet.