Rivellino organic extra virgin olive oil is produced through a well-controlled process where quality is always more important than quantity. Canino variety olives, harvested at an early ripening stage, are brought daily to the mill and subjected to a cold extraction system within a few hours. The resulting extra virgin olive oil is then stored in stainless steel tanks under a nitrogen atmosphere to preserve its characteristics and bottled immediately before sale. Canino is an ancient variety typical of the Maremma region in Lazio and Tuscany. The oil's flavor is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first and pleasantly spicy at the end, due to the presence of polyphenols which have important antioxidant, hypoglycemic, and cholesterol-lowering properties. The olives are harvested early when they still contain a high percentage of chlorophyll, which gives our oil a particular emerald green color that gradually turns into a more golden shade over time. At the time of milling, the oil's acidity is 0.1-0.3 g/l, well below the required limit. Another advantage of using Canino variety olives is the long shelf life of its oil.
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Rivellino organic extra virgin olive oil is produced through a well-controlled process where quality is always more important than quantity. Canino variety olives, harvested at an early ripening stage, are brought daily to the mill and subjected to a cold extraction system within a few hours. The resulting extra virgin olive oil is then stored in stainless steel tanks under a nitrogen atmosphere to preserve its characteristics and bottled immediately before sale. Canino is an ancient variety typical of the Maremma region in Lazio and Tuscany. The oil's flavor is very balanced and pleasant, with its characteristic fruity notes of artichoke, green almond, and fresh herbs, sweet at first and pleasantly spicy at the end, due to the presence of polyphenols which have important antioxidant, hypoglycemic, and cholesterol-lowering properties. The olives are harvested early when they still contain a high percentage of chlorophyll, which gives our oil a particular emerald green color that gradually turns into a more golden shade over time. At the time of milling, the oil's acidity is 0.1-0.3 g/l, well below the required limit. Another advantage of using Canino variety olives is the long shelf life of its oil.
