Olio d'Oliva

Oil was first cultivated in Iran about 5,000 years ago and came to Italy where it is used extensively above all other fats in Italian cooking. Extra virgin and good olive oils are very low in poly unsaturated fat. It is the most easily digested fat and therefore a staple of the Mediterranean diet. Regional oils vary a great deal due to the land-temperature and rainfall. Our oils are sourced from small producers who respect the process of pressing and extraction and provide bottles of this elixir.