Faq

The expiry of the law from the time of packaging. If the oil is stored adequately it can last even 36 months with minimal variations of the organoleptic characteristics.

The expiry of the law from the time of packaging. If the oil is stored adequately it can last even 36 months with minimal variations of the organoleptic characteristics.

In a dry and dark place, at a constant temperature never below 18 degrees.

In a dry and dark place, reducing air contact.

Yes, if in a minimal amount. However if it stratifies it is indicative of a poorly executed clarification process.

Not necessarily, but certainly has undergone a stress that will irreversibly affect its organoleptic characteristics.

The “Tickling” or piquancy, as well as bitterness are indexes of quality of extra virgin olive oil, being related to the content of polyphenols.

If kept away from the light, in a dry place, without changes in temperature and with few changes of air, even several weeks without losing its organoleptic profile.

Turbidity is not indicative of the quality or naturalness of the product. The veil is caused by the presence of small particles in suspension that with time are deposited on the bottom of the container.

Olive oil has a higher oleic Acid content than the extra virgin Olive Oil and generally its organoleptic characteristics are worse.

Because it indicates a low oleic Acid content, which is a triglyceride.

We only Package at the time of order by our customers or distributors.

The term “Pressed” refers to an oil obtained with the press system, a traditional type of plant. The term “Squeezed”, has a more generic meaning, identifying both the oil produced by traditional plants and by a continuous cycle with centrifugal extractors.

Where is your oil produced and packaged?

Bosana, Semidana and Tonda di Cagliari