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Italian extra-virgin olive oil

Oil is a widespread condiment in Mediterranean countries since antiquity. Particularly precious in the kitchen, it is a refined ingredient: the most precious product is the extra virgin olive oil. It must be obtained by extraction with cold mechanical methods only, at lower controlled temperatures at 28 degrees. The acidity of an extra-virgin olive oil must never exceed 0,8%. The best chefs personally select this ingredient that varies according to the type of olives and the place where the olive grove is located.

Armato Cristina

Excellent Extra Virgin Olive oil made by a very small producer. Cristina Armato and her family are renowned for their matchless Cru Prao di Conti. Gambero Rosso, one of the most prestigious magazine on Italian food has reported the Farm Armato for the high quality extra virgin olive oil, obtained by squeezing olives Monocutivar Taggiasca DOP … Try it!

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