The Syrrentum Extra Vergine olive oil optimizes the union between the natural wealth of the ground and the ancient experience of the farmers and oil-millers of the Sorrento’s Peninsula. Its characteristics are the result of a careful selection of the olives belonging to the “minucciola”, “crusher”and “coratina” varieties, from which it is extracted an oil by the delicate and balanced taste.[...]

This extra vergine olive oil is only extracted from the best olives cultivated by biological agriculture, where chemical plant products and herbicidal fertilizers are banished. The Consortium for the control of the biological products in Bologna certifies the origin of it. Its colour is bright and the sweet and its taste is delicate. Moreover, it is recommended to all those persons who require high digestibility diets.[...]

This is an extra vergine oil derived from the first pressing and naturally manufactured. Its persistent scent is the same as the just pressed olives, just like the taste, accompanied by light notations of grass and spice. Its colour is of a very loaded and opaque green thanks to the presence of fragments of pulp. Therefore, it is a raw oil, that would be preferred for by all those people who love the tradition. In 2006 it was the best italian "medium frutty" oil.[...]

This oil is produced processing in the mean time Sorrento’s olives and lemons. The fruits are entirely processed. From the peel we succeed in extracting the essential oils that join together the oil in a perfect union. This is an intense scented oil extracted from the lemon’s peels with an intense and persisten taste. It can be used both with raw and cooked food. From the appetizer to the dessert it succeeds in giving a touch in more to all dishes. Unique dressing for all the salades[...]