Pitless Organic extra virgin olive oil

The Pitless Extra Virgin Olive Oil is obtained from the greenest, the freshest and the healthiest olives picked up by hand, by removing the pits from the olives first and then pressing only the olive pulp, all this within 24 hours after the harvesting. Variety: Gentile di Chieti, Frantoio, Leccino. Place of origin: Olive trees cultivated on hills in the Abruzzo region, Italy. Harvest: Every year from end of October till December. Harvesting method: Olives are harvested by hand using the stripping method, transported in boxes to the olive mill and milled within 24 hours. Production: Olives are washed with jets of water at room temperature and cold-pressed. Extraction process: Mechanical pitter and continuous oil mill, extracted at less than 27⁰C. Storage: in stainless steel tanks at controlled humidity and temperature (max 16-18⁰C). Shelf life: 18 months from bottling. Keep in a cool dry place, far from direct light and heat. Always tap the bottle after use. Quality control: Laboratory analysis and panel tests.